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豆腐丝汤SPECIAL SHREDDED TOFU SOUP

  • 2022-09-15
  • Prep Time
    40 Mins
  • Cook Time
    50 Mins
  • Type
  • View
    526

这道鲜味十足的豆腐丝汤，因为汤的浓度类似鱼翅羹，也很适合小朋友。

Ingredients

材料

Ingredients

汤底

For the soup stock

勾芡

Thickening

调味料

Seasonings

    Directions

    Step 1

    用刨丝器把豆腐刨入装冰水的容器里待用。Shred soft tofu through a slicer into a bowl of ice-cold water. Put aside for use later.

    Step 2

    把干贝蒸1小时至软化后拔丝，然后炒至金黄色。Place dried scallop into a small bowl and steam for about 1 hour until soft. Shred the dried scallop into small tiny bits. Fry until golden brown.

    Step 3

    把汤底材料放入锅里煮约40分钟，过滤，然后勾芡，加入盐、白糖及花雕酒，试味。Place soup stock ingredients in a stock pot. Cook for 35-40 minutes. Strain the stock and gradually thicken the stock with potato starch. Adjust with salt and sugar to taste. Add Shao Hsing wine for flavour.

    Step 4

    慢慢加入豆腐丝，一边搅拌一边加入干贝丝；然后加入装饰料，即可上桌。Place soup stock ingredients in a stock pot. Cook for 35-40 minutes. Strain the stock and gradually thicken the stock with potato starch. Adjust with salt and sugar to taste. Add Shao Hsing wine for flavour.

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