Health benefits
Tofu: moisturizing
Cucumber: low in protein
Ingredients
Scallops ( Adequate amount ) | Tofu ( 1 small piece ) |
Cucumber ( 1 root ) | Shopee ( appropriate amount ) |
Ginger ( 2 slices ) | Onions ( 1 section ) |
Oil ( appropriate amount ) | Chicken essence ( appropriate amount ) |
Salt ( 2 teaspoons ) | Cooking wine ( 2 spoons ) |
Pepper ( Moderate amount ) |
1.Prepare vegetables: wash the cucumbers, thaw and wash the scallops, forget to pat the tofu.
2. Chop green onion, shred ginger, cucumber, wash scallops and rinse with water.
3. Put the pot on high heat, pour a little oil and pour in the shrimp skin, shredded ginger and minced green onion.Sauté in the pot until fragrant.
4.Pour in the scallops and stir-fry for half a minute.Just use medium-high heat.
5. Pour in pure water, the time is a bit long, the green onion has changed color, you can take it out.Pour in water and tofu until the water covers the ingredients.
6.Cover and cook for about 2.3 minutes.Beat the foam in the middle to ensure the soup of clarity.
7.Finally, pour in shredded cucumber and cook for about a minute.Add salt, chicken essence, pepper, a little vinegar or cooking wine, stir evenly and serve.
8.Get out of the pot and start
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