In China, tofu with soybean as the main raw material has a long history and is a unique food in China. Water tofu is deeply loved by us, because it is not only varied in eating methods, but also very nutritious, containing high trace elements such as calcium, iron, magnesium and potassium. And it is easily digested by our bodies, so it often appears on our table. Here, we will introduce a method of making tofu and cucumber soup in detail.

The practice of tofu and loofah soup

Cucumber fruit contains triterpenoid saponins: cucurbitacin A, F, J, K, L, M, (3-O-β-D- glucopyranosyl hederagenin) and 3-O-β-D- glucopyranosyl oleanolic acid (3-O-β-D- glucopyranosyl oleanolic acid). In addition, bryonic acid with antiallergic activity was also obtained from the silk tissue cell culture solution.

Water tofu and loofah soup Ingredients: 1 block water tofu 1 root cucumber.

Seasoning: 1 bag of old hen soup seasoning, appropriate amount of salt, appropriate amount of onion.

Processing technology of tofu and loofah soup;

1 Ingredients: cucumber, tofu, old hen soup seasoning, and onion.

2 Tofu slices are soaked in boiling water with water for 10 minute, and the onion is chopped.

3 Cucumber peeled, washed and sliced.

4 add water to the pot to boil, and add the seasoning of the old hen soup.

5 Boil it and put it into the soaked military quilt.

6 After boiling, add cucumber slices.

7 Cook until the cucumber is cooked, add the onion and turn off the heat.

Put it in a bowl and you can eat it. [ 1]

Tip:

1. Cucumber is not suitable for direct raw eating.

2. Cucumber juice is rich and colorful, so it should be cut now to prevent nutrition from flowing away with the juice.

3. When cooking cucumber, we should pay attention to keep the taste light and use less oil. We can thicken it and refresh it with chicken essence or white pepper, so as to show the letter.