Mushroom tofu and cabbage soup

Recipe Recommendations

• water tofu appropriate amount
• pakchoi appropriate amount
• shredded pork appropriate amount
• Jiang appropriate amount
• onion appropriate amount
• oil appropriate amount
• salt appropriate amount

• salty and fresh
• stewed
• ten minutes
• simple

Steps for Mushroom tofu and cabbage soup

1

Wash the material. Cut the tofu into pieces and cut the cabbage into sections.

2

Make a cross on the head of the mushroom! But I cooked it and did you see these forks...

3

Cut some shredded ginger and use it when frying pan

4

Separate the heads and stems of mushrooms, so that it is convenient for those who like to eat the heads to eat the heads and those who like to eat the stems to eat the stems. Tear off the thick stem. This way, it is easy for the elderly to chew when eating!

5

Pour a little oil into the pan, wait until the oil is hot, add shredded ginger and saute until fragrant. Add the mushrooms and stir fry for a while. Then add water. The amount of water depends on personal preference.

6

Wait until the water boils and add tofu. Add appropriate amount of salt.

7

Add the cabbage before taking out the pan.

8

It's ready to go out of the pot ~~~~ The taste is very good, and the mushrooms are delicious ~~ There is less oil in it and it doesn't look like there is any color. Eat less oil for health!!

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