Name: Old Cucumber Soup with Tofu 白豆腐老黄瓜汤
Cook time: 3 h
Ingredients: 1kg old cucumber; 500g porktail bone (blanch & rinse it); 1pc tofu, cut into 4; 5 red dates with seeds removed; 2pc dry squid; 2 dried oyster (mid size); 3500ml water; Wolfberry; 1 tsp salt (to your preference)

加块白豆腐，让淡淡的老黄瓜汤多股豆香味，降燥又去火之际，不忘滋润又养颜！

分量：4-5人份
需时：2-3小时

材料A：
老黄瓜 – 1000克 (2条）
猪尾骨 – 500克
白豆腐 – 1块，切4边
去籽红枣 – 5粒
鱿鱼干 – 2小片
蚝士 – 2粒 (中型的）
水 – 3500毫升

材料B：
枸杞 – 少许
盐 – 1茶匙 (调至自己喜好）

准备功夫：
1. 将猪尾骨洗净，川烫，沥干
2. 洗净老黄瓜，刮皮去籽切块

煮法：
1. 煮沸3500毫升水
2. 下材料A，盖好中小火熬2个小时
3. 加入枸杞，下盐调味，再煮15分钟
4. 熄火，上桌

小贴士：如比较喜欢吃嫩的豆腐，可在汤煲好了的时候才加入

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Old Cucumber Soup with Tofu 白豆腐老黄瓜汤

Recipe by Nanyang Kitchen 南洋小厨Course: SoupsCuisine: Chinese

Servings

servings

Cooking time

hours

Look no further if your choice today is a soothing & nourishing soup!

Ingredients

Ingredients (Set A):
1kg old cucumber
500g porktail bone (blanch & rinse it)
1pc tofu, cut into 4
5 red dates with seeds removed
2pc dry squid
2 dried oyster (mid size)
3500ml water
Ingredients (Set B):
Wolfberry
1 tsp salt (to your preference)

Instructions

Preparations:
Wash porktail bone, blanch & rinse it
Wash old cucumber, remove skin, seeds, cut it
Steps:
Boil 3500ml of water
Add in all ingredients stated in set A, cover the pot and boil it with medium-low heat for 2 hours
Add in all ingredients stated in set B, cook for another 15 minutes
Turn off the gas, done!

Recipe Video

Notes

You can also add the tofu after the soup is cooked if you prefer it to be tender

白豆腐老黄瓜汤 Old Cucumber Soup with Tofu