Cuttlefish balls 250g Silver tofu 1 box
Mushroom 7 flowers cilantro 1 root
Matsutake mushroom soup 1 small package Olive oil 1 scoop
Recipe for Yipin Fresh Matsutake, Tofu and Fish Balls in Pot #立 Winter一BU#Quick Dishes/Yipin Fresh Matsutake, Tofu and Fish Balls Pot Recipe Illustration 1

Step 1

Prepare the ingredients and clean them. # Lidong the first supplement#Quick dishes/Yipin fresh matsutake tofu Illustration of how to make fish ball stew 2

Step 2

Clean the mushrooms and cut them into thin slices to better release the aroma of the mushrooms. Cut the soft tofu into uniform pieces so that it cooks evenly. Wash the coriander and cut it into small pieces for final flavor enhancement. # Lidong the First Supplement#Quick Hand Dishes/Yipin Fresh Matsutake Tofu Illustration of how to make fish ball stew 3

Step 3

Add 1 tablespoon of olive oil to the pot and heat until the oil is at a moderate temperature. Pour in the sliced ​​mushrooms and set over medium heatSlowly fry the mushrooms until the water comes out, which can better retain the deliciousness of the mushrooms. Add Haorenjia's fresh matsutake mushroom soup, let the mushrooms and soup fully blend, and stir-fry the rich aroma. # Lidong the first supplement#Quick dishes/Yipin fresh matsutake tofu Illustration of how to make fish ball stew 4

Step 4

Pour in the cut tofu cubes and an appropriate amount of hot water, enough to cover the ingredients. After the water boils, add the cuttlefish balls, cover the pot, turn to low heat and simmer. # Lidong the first supplement#Quick dish/Yipin fresh matsutake tofu Illustration of how to make fish ball stew 5

Step 5

Let the cuttlefish balls and tofu slowly absorb the essence of the matsutake mushroom soup. Cook until the cuttlefish balls are cooked and the tofu is fragrant, then sprinkle with chopped coriander segments to increase the fresh taste and aroma.# Lidong the first supplement#Quick dish/Yipin fresh matsutake tofu Illustration of how to make fish ball stew 6

Step 6

Taking a sip, the delicious soup jumps on the tip of the tongue, making people unable to help but take one sip after another, leaving endless aftertaste. Yipin’s cooking tips for fresh matsutake, tofu and fish balls in a clay pot