Cuttlefish, prawn and tofu soup recipe

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about the recipe of cuttlefish, prawn and tofu soup.

1.12 All Materials.

2.21 Slice the winter melon, dice the rennet tofu, and cut the mushrooms into cross shapes.

3.1 After boiling the water, add ginger slices and green onion knots.

4.2 Cut the cuttlefish from the inside and marinate it with cooking wine for a few minutes. Wash the prawns and clean the shells. Wash the red rice amaranth and remove the old roots.

5.3 spoons of cooking wine, cook for 2 minutes.

6. Add red rice amaranth first.

7.1 Add winter melon slices into the red soup one by one.

8.2 When the red rice amaranth is cooked and the soup turns red, remove it from the water and set aside.

9. And mushrooms...

10. Add the cuttlefish after the winter melon becomes soft.

11. Add prawns and salt to taste, then turn off the heat after 2 minutes.

12. Add the chopped tofu and cooked red rice amaranth. This soup does not need MSG because the fresh shrimps are already very fresh after being cooked!

13. The soup is clear and attractive in color. Even the tofu is dyed a light pink. Haha, I guarantee that girls will like this kind of soup. I believe they will have a good appetite in summer!

This is the end of today’s introduction to cuttlefish, prawn and tofu soup. I wonder if you have learned it? If you are a housewife and like to cook, don't miss this opportunity and try it now.