Ingredients: a few prawns, about 3 cups of milk 1/,old tofu 1 slice, 2 small vegetables or 3 onions, 3 or 4 slices of ginger, half a tablespoon of cooking wine, a little salt, sugar1tsp, and a little monosodium glutamate.

Exercise:

1) Take oil pan, add salt, saute ginger slices, add prawns and cooking wine, and repeat several times until prawns completely change color.

2) Add sliced old tofu, pour in milk, cold water and sugar, and boil.

3) Add two green vegetables (if it is onion, put them last), stew over high fire until the juice is collected, and put monosodium glutamate into the pot.

This dish is Le Fei's Portunus bean curd soup, which is colorful and delicious. I think seafood soup, with milk, will become smooth and delicious. When adding water and milk, add water first until the tofu and prawns have just passed before adding milk. In fact, the amount of this milk is uncertain. It depends on the content of other ingredients. It is enough to stir while pouring and see that the color of the soup becomes thicker and whiter. You can taste it after it is boiled. If it is too weak, you can add salt at this time. This practice should be an improved version of the western seafood soup practice.