//]]> Recipe of Award-winning Tofu, beanpuff and cabbage soup | Make Your Favorite Restaurant Dishes At Home!

18/11/2020 15:33

Recipe of Award-winning Tofu, beanpuff and cabbage soup

by Michael Reynolds

Tofu, beanpuff and cabbage soup
Tofu, beanpuff and cabbage soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, tofu, beanpuff and cabbage soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pour in boiling water, filling half pour and turn on high heat and bring to boil. Once water is boiling, add in carrot, beanpuff, cabbage. Twist red date and take out the seed before putting into the soup. Add the tofu, tomatoes, beans, carrots, onions, and wine.

Tofu, beanpuff and cabbage soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Tofu, beanpuff and cabbage soup is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook tofu, beanpuff and cabbage soup using 9 ingredients and 10 steps. Here is how you cook that.

 

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The ingredients needed to make Tofu, beanpuff and cabbage soup:
  1. Make ready 3 big white cabbage leaves
  2. Prepare 6 slice pressed tofu
  3. Take 6 slice beanpuff
  4. Take Half carrot
  5. Prepare 10-12 dried shrimp
  6. Make ready 3 dried scallop
  7. Prepare Red date (big size)
  8. Prepare slice Ginger
  9. Take Salt and mushroom seasoning

Remove the pork bones and ginger, then drain to remove scums and impurities from the stock. Return the stock to the pot. Different brands of curry powder will have different flavor profiles, so pick one that you like! I tried a few brands with this recipe and my favorite is a mix of McCormick and S&B curry powders.


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Instructions to make Tofu, beanpuff and cabbage soup:
  1. Chop white cabbage and carrot into small bite size.
  2. Slice ginger thinly into 3 to 4 cm length.
  3. Half beanpuff and cut tofu into square size
  4. Soak dried shrimp for 5 mins and wash dried scallop. Dry and set aside.
  5. Heat up pan and pour in dried shrimp and dried scallop. Stir fried till slightly brown.
  6. Pour in boiling water, filling half pour and turn on high heat and bring to boil.
  7. Once water is boiling, add in carrot, beanpuff, cabbage.
  8. Twist red date and take out the seed before putting into the soup. Let it boil for 10 mins before putting tofu in.
  9. Cover pot and put into thermal pot. Let it rest for at least an hour for better taste.
  10. Add salt, bit of mushroom seasoning and ginger to serve.

Different brands of curry powder will have different flavor profiles, so pick one that you like! I tried a few brands with this recipe and my favorite is a mix of McCormick and S&B curry powders. Add all the ingredients except the lemon juice, lemon zest, and fresh dill to the instant pot. Stir in the beef broth, beans, basil and pepper. Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering.

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