Spring is the season when all kinds of beans are freshly marketed. The peas, from the beginning of their germination, provide an excellent ingredient for the human table - the bean sprouts. This kind of green and young sprouts will still have spit out of the pods in the future. It is the time when the juice is plump and crisp. With tender fish and tofu, a little thicken, without the need for too much seasoning, you can put the taste of spring into the heart of the field.
Cut the onion segments.
Wash the cleaned viscera on both sides of the squid. Other fish can do it, but try to avoid many species of small thorns, otherwise picking is a difficult and risky process.
The fish belly is stuffed with green onions.
Sprinkle ginger on the fish.
Put cold water into the pot and steam for 15 minutes after the water is turned on.
South tofu cut into small pieces. Regarding the classification of tofu, you can reply to 'Tofu' in the background for viewing.
Take the steamed fish out.
Clip out the fish.
In addition to the fish bones, the squid has almost no thorns. But also carefully squeeze it again and find out the small thorns.
The bean sprouts drown for about 15 seconds.
After the fish is removed, it can be kept cool and fresh.
Drain the water and use it.
Burn a pot of water.
After the water is opened, pour in the tofu and cook for about 2 minutes.
Then pour the fish and continue to cook for about 2 minutes.
Add bean sprouts.
Tune a bowl of starch water to make clam juice.
Pour the clams into the stockpot and cook until the soup is thick.
Transfer the salt to the pan.
Tools: soup pot, steamer skillful time: 40mins reference month age: 1 year old and above Suitable for: baby who is not allergic to the above ingredients