Crab mushroom tofu
By VicentaLakin
Spring soup, some vegan food, some wild vegetables, fresh and fresh. Crab mushrooms and tofu are a combination of grafts, which, although complete, are fully nourished by increased plant protein. I've made this soup with thin meat or golden mushrooms, which tastes less beautiful than crab mushrooms; the bottom of the soup can be used for chicken soup and soup, but the fresh water can be more beautiful for soup。
Recipe Recommendations
- Shepherd's purse 150g
- South tofu 150g
- beech mushroom 120g
- ginger appropriate amount
- eggs one
- boiling water appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- water starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Crab mushroom tofu
1
And the raisins are washed clean, and scalded in boiling water with a little salt, so that the water becomes boiling again, and is immediately recovered
2
(a) Be dipped in cold water
3
Squeeze the moisture and cut it into pieces
4
Crab mushrooms cut off the genty and washed them up
5
Tofu-purified tofu in the south, with thick slices cut, then rough strips, and finally with a knife turned into little ding; tofu-coated bean immersed in light salt water for 15 minutes and leached for stand-by
6
Ginger slices, water-drying powders and eggs to spare
7
(a) A frying pan, a hot pot with cool oil, and a little flaming ginger, which is charred on the edge
8
Crab-eating mushrooms, turning into fire, fried to crab-eating mushrooms, slightly softening
9
I'm going down for a minute
10
(b) Add appropriate heat water
11
After the boiling of water, add tofu tofu
12
After boiling again, add a proper amount of salt to it
13
And when the soup boils, a proper measure of water will be added to it
14
And when the water boils again, it shall be filled with egg blossoms
15
Add a proper amount of chicken powder (not available)
16
Light up the perfume and start the pot。Crab mushroom tofu Make Tips
1. Shepherd's purse contains oxalic acid, which affects the body's absorption of calcium; blanching removes the vast majority of the oxalic acid. Therefore, regardless of how you cook it, it is best to blanche it beforehand, especially when cooking it with tofu. Properly controlling the blanching heat will not affect the texture.
2. After cutting tofu into cubes, soaking them in light salt water not only removes the beany smell but also makes the tofu sturdy enough to withstand cooking without breaking apart; this can be done before cooking tofu in general.
3. The amount of water added and the degree of thickening can be adjusted according to your own taste.