Mushroom and tofu soup
Ingredients
- Mushrooms A box
- Lactone tofu A box
Steps
1. First, we prepare all the ingredients. If you don’t have this kind of mushroom, you can choose any kind of mushroom you like
2. Pour the tofu out and put it into a bowl. It doesn’t matter if it breaks into pieces
3. Remove the stems of the mushrooms if they need to be removed, and cut off the roots if they need to be cut off, and soak them in clean water for a while
4. Then wash and dry the water
5. Slice the mushroom into appropriate slices and cut into appropriate inch-inch sections for later use
6. Prepare a small bowl of water starch
7. Start the oil pan
8. When the oil in the pot is 70% hot, add the mushrooms
9. Stir-fry until the mushrooms become soft
10. Add appropriate amount of hot water
11. I added so much
12. Rinse the tofu with warm boiled water to remove the beany smell, and then skim the water
13. Use a spatula to dig into pieces and put them into the pot, just as big as in the picture
14. After the fire boils, cover the pot, turn to medium-low heat, and simmer for 5 minutes
15. After 5 minutes, add water starch
16. Add a small spoonful of fine salt
17. Add a small spoonful of fresh vegetables (chicken essence) and stir evenly
18. Very delicious. I forgot to buy green onions today, otherwise I should put some chopped green onions. Today I can only decorate it with bitter chrysanthemums
