A complete collection of cucumber tofu soup practices (simple home-cooked tutorial on cucumber tofu soup)

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List of contents for this article:

• 1、How to make cucumber tofu soup
• 2、How to make cucumber tofu soup
• 3、How to make dried tofu and cucumber soup
• 4、Home-cooked method of cucumber tofu and egg soup

How to make cucumber tofu soup

1. Cut tofu into small pieces of 1 cm square, and soak in light salt water for 5 minutes (to remove the beanish smell and prevent chipping).

2. The recipe for Wensi tofu soup is as follows: Prepare ingredients: lactone tofu, fresh mushrooms, ham sausage, cucumber, and stock.

3. Add tofu and cucumber and add diced tofu, cook until it boils again, add diced cucumber, and continue to cook for 1 minute.

4. The method of Wensi tofu soup is as follows: Prepare ingredients, lactone tofu, 100 grams of fresh mushrooms, appropriate amount of ham sausage, appropriate amount of cucumber, appropriate amount of broth, appropriate amount of water (if the broth is not enough, you can add appropriate amount of water), 15 grams of corn starch (used for thickening), salt, 3 grams of chicken essence, appropriate amount (optional) Food processing, cut ham sausage, cucumber, and mushrooms into thin threads respectively for later use. This step requires fine cutting skills to show the delicate taste of Wensi tofu soup.

5. Thickening is a key step in making soup. When preparing water starch, first add 15 grams of corn starch into a bowl, then add 15 grams of water, stir well and set aside. After the mushrooms are boiled to have a strong aroma, add shredded ham sausage and shredded tofu, and bring to a boil again. After a while, add shredded cucumber, add 3 grams of salt, and gently stir well. At this time, turn the heat to low, slowly pour the previously mixed water starch into the soup pot, and constantly stir with a spoon to ensure that the starch is evenly thickened.

How to make cucumber tofu soup

1. Processing steps Cut tofu into small pieces and soak in light salt water for 5 minutes (to remove the fishy smell of the bean and not easy to break). Wash the cucumber and cut it into thin slices (or shred it, adjust it according to your preference). Beat the eggs and set aside (if added). Add water/stock to the soup base pan, add shredded ginger, bring to a boil over high heat and turn to medium heat. Gently pour in the tofu pieces and cook for 2 minutes (let the tofu taste).

2. The method of cucumber tofu soup is as follows: Prepare ingredients: 100 grams of tender cucumber and 150 grams of tofu. Ingredients processing: Cut the cucumber into diamond-shaped slices. Cut the tofu into slices. Cooking steps: Place the pan on high heat and add the clear soup. After the broth is boiled, add the chopped cucumber and appropriate amount of refined salt. After boiling again, add cooked lard and chopped tofu. Continue cooking, until the soup color is clear and the ingredients are cooked, add chicken essence to season.

3. The method of dried tofu and cucumber soup is as follows: Ingredients required: -dried tofu: 200 grams-cucumber: half root-green garlic: appropriate amount-eggs: 2 pieces-hot spring water or chicken soup: appropriate amount-salt: appropriate amount-sesame oil: appropriate amount Steps: Cut the dried tofu into small pieces and soak in water for 10 minutes to make it soft. Then decant the water to dryness and set aside. Peel the cucumber and cut it into thin slices or shredded slices. Cut green garlic into sections and set aside.

4. Cucumber tofu and egg soup is a refreshing and delicious home-made soup that is simple to make and rich in nutrients.

How to make dried tofu and cucumber soup

1. Cut the dried tofu into small pieces and soak in water for 10 minutes to make it soft. Then decant the water to dryness and set aside. Peel the cucumber and cut it into thin slices or shredded slices. Cut green garlic into sections and set aside. Beat the eggs into a bowl, stir well, and prepare into egg liquid for later use. Take a deep pan, add appropriate amount of hot spring water or chicken soup, add cucumber slices and chopped dried tofu pieces, and bring to a boil over medium heat.

2. When the water is boiled, put the tofu pieces and cook for five minutes, then add the cucumber slices and cook for 30 seconds. Turn off the heat, add salt, chicken essence, vinegar, soy sauce, sesame oil, and pepper.

3. Ingredients: 100g dried tofu, 200g cucumber, 50g vermicelli; excipients: appropriate amount of pepper oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of sesame oil, dried tofu vermicelli mixed with cucumber 1 Shred cucumber. 2 Fans, use hot soup. 3 Put the ingredients in one piece and mix into soup. 4 Add the mixed soup to the shredded cucumber. 5 Mix well. Tips for home-made small dishes. If there are no precautions, just follow your personal taste.

4. Steps Shred cucumber. Fans, use hot soup. Put the ingredients in one piece and mix into a soup. Add the mixed soup to the shredded cucumber. Mix well. Tips for home-made small dishes. If there are no precautions, just follow your personal taste.

5. Shredded tofu is a common bean product with a flexible taste and suitable for cold salad, stir-frying or making soups.

6. Practice of smoked dried tofu soup Cut the smoked dried tofu into small pieces, soak the mushrooms and cut them with a cross knife, and wash the green vegetables for later use.

Home-cooked method of cucumber tofu and egg soup

1. 1 egg (optional, to increase the taste) a little shredded ginger (remove the fishy smell and freshen up) a proper amount of chopped green onion/coriander (embellishment to enhance the aroma) a few drops of salt, white pepper, a proper amount of sesame oil (optional) 500 ml of water or stock. Processing steps, cut tofu into small pieces and soak in light salt water for 5 minutes (remove the fishy smell of the bean and not easy to break). Wash the cucumber and cut it into thin slices (or shred it, adjust it according to your preference). Beat the eggs and set aside (if added).

2. For cucumber, egg and tofu soup, take appropriate amount of flour. Add appropriate amount of water. Stir until paste. Heat the pan and add appropriate amount of vegetable oil. Add chopped green onion to burst out the fragrance. Add appropriate amount of water. After the water boils, place the confusion on the sieve with the big eyes. Squeeze out bumps. Add chopped cucumber. Add chopped green onion. Add the eggs. 1 Add appropriate amount of salt and stir well.

3. How to use cucumber, egg and tofu soup ingredients: Cucumber, one egg, two tofu, half a piece of edible oil, a little ginger, 3 to 5 slices of shallot, a little sesame oil, a drop of salt, a little water, starch, a little MSG, a little Steps: Prepare ingredients. Slice cucumber, ginger, and shallot. Cut tofu into small cubes and soak in salt water (discard when used), beat the eggs, and set aside with water starch. Pour oil, shallot and ginger into the pan and stir-fry to aroma. Add appropriate amount of water to boil.

4. Cucumber tofu soup is a refreshing and delicious home-made soup that is simple to make and rich in nutrients.