要加咸水梅，是咸水梅，就是咸水梅! 重点要讲3遍！
有加咸水梅的咸菜汤是超好吃又下饭，滚这汤时记得煲多点饭，白饭就可以任装了。
分量：5-6 人分
准备时间：15分钟
煮时：15分钟
材料A：
150克 咸菜
1段/15克 幼姜
150克 瘦肉（切片）
6只 大虾 (去头去壳）
2砖 水豆腐 （切4边）
1粒 番茄（切4边）
4粒 蘑菇 （切半）
7片 胡萝卜
少许 葱段
材料B：
1粒 咸水梅（压扁）
1.5公升 水
少许 油
少许 盐
准备功夫：
1. 咸菜洗净泡水15分钟，沥水切片
煮法：
1. 把姜片和咸菜加入热锅里，煸香
2. 加入少许油，爆炒片刻
3. 加入水，炒匀盖上滚10分钟
4. 起盖，加入瘦肉片和酸水梅，炒匀煮滚至肉片变色
5. 加入水豆腐，番茄，蘑菇，胡萝卜和虾仁，炒匀盖上煮滚
6. 起盖，加入盐调味
7. 加入葱段，拌匀
8. 出锅，趁热享用
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滚咸菜豆腐汤 Boiled Salted Vegetable Tofu Soup
Course: SoupsCuisine: ChineseServings
5
servingsPrep time
15
minutesCooking time
15
minutesThe essence of this recipe lies in the salted plum; without it, the soup simply wouldn’t be the same.
Ingredients
- Ingredients A
150 g salted vegetable
1 pc / 15 g young ginger (peel & slice)
150 g lean meat (slice)
6 pc prawn (devein)
2 cube tofu (cut)
1 pc tomato (cut)
4 pc canned button mushroom (cut)
7 slice carrot
Some spring onion
- Ingredients B
1 pc salted plum (flatten)
1.5 litre water
Some cooking oil
Some salt
Instructions
- Preparations
- Wash the salted vegetable & soak for 15 minutes, drain & slice
- Steps
- Add young ginger & salted vegetable into wok, dry fry until fragrant
- Add some cooking oil, fry briefly
- Add water, stir well, cover with lid & boil for 10 minutes
- Lift the lid, add lean meat & salted plum, stir well & bring to boil until the lean meat is cooked
- Add tofu, tomato, canned button mushroom, carrot & prawn, stir well, cover with lid & bring to boil
- Lift the lid, add salt to season
- Add spring onion, stir well
- It’s done & ready to serve!
Recipe Video
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