Chinese Food
Japanese miso soup
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I was asked how to make weizeng soup with bean powder. I just recorded the process of cooking today - the ingredients in weizeng soup. I can add and reduce them according to my own preferences. Half of the soup in the fast-food restaurant only put tofu, seaweed, and finally sprinkled with scallion. I remember when I first came to Japan, I was not used to raw scallion. Now I am also used to it slowly - today I didn't put scallion because the wood at home is big Green onion...
Cooking ingredients
Cooking Steps
Step1:Japanese tofu. You can use hot water to remove the oil first. It doesn't matter if you omit this step. You can use Chinese tofu instead.
Step2:Cut short for standby.
Step3:The radish is about seven or eight centimeters.
Step4:First cut about 1cm thick slice, then cut long strip slice.
Step5:Two green vegetables. Cut into 1cm segments.
Step6:Put the radish and tofu in the pot. Put the vegetables aside.
Step7:Home 800ml water. After boiling, continue to cook for about 2 minutes. Add the juice powder, flavor drench and soy sauce.
Step8:Then add the vegetables. Boil them again. Turn down the heat.
Step9:Add flavor. Don't put it in directly. Use chopsticks in the spoon to dilute the flavor with the hot soup, and then add it completely into the pot. Otherwise, there will be massive taste.
Step10:You can't boil it after you add it. High temperature will weaken the flavor of it.
Step11:A home flavor soup is read
Step12:I use this kind of taste increase - according to the different kinds of taste increase, juice, flavor drench and the quantity of soy sauce also need to be adjusted.
Cooking tips:There are skills in making delicious dishes.
