Cuttlefish, prawns and tofu soup-You Are Foodie

By Janet
3

Cuttlefish, prawns and tofu soup

This dish is the result of searching the refrigerator in my absence ~ ~ ~ the materials are simple ~ the color is gorgeous ~ ~ the green is fresh and the red is happy! Named Yihong Kuaiyu hehe

Main Ingredients

Cuttlefish A moderate amount of
Lactone tofu A moderate amount of
Wax gourd A moderate amount of

Auxiliary Ingredients

Red rice amaranth appropriate amount
Prawns appropriate amount
Mushroom A moderate amount of

Step 1 . All materials.

Step 2 . Slice wax gourd, dice lactone tofu, and cut mushrooms with a cross knife.

Step 3 . The cuttlefish is pickled with cooking wine for a few minutes from the inside of the cuttlefish knife. The prawns are cleaned of their shells, and the red rice amaranth is washed and removed of their roots.

Step 4 . After boiling water, add ginger slices and onions.

Step 5 . 3 tablespoons cooking wine, boil for 2 minutes.

Step 6 . Add red rice amaranth first.

Step 7 . Wait until the red rice amaranth is ripe and the soup turns red, then remove it for later use.

Step 8 . Put white gourd slices into the red soup in turn.

Step 9 . And mushrooms

Step 10 . Add the cuttlefish after the wax gourd becomes soft.

Step 11 . And prawns, season with salt, and turn off the heat after 2 minutes.

Step 12 . Add diced tofu and boiled red rice amaranth. There is no need to add MSG to this soup, because fresh shrimps are very fresh after being cooked!

Step 13 . The soup is clear~~The color is attractive, and even the tofu is dyed a light pink~~~Ha ha, I promise girls will like this soup, and I believe they will have a good appetite in summer!

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