Wumei Tang
By EdwinaCremin
It is said that Mount Tai has three beauties-"cabbage, tofu, and water". Today, I will innovate and add mushroom and tomatoes to make a big bowl of refreshing and delicious "five-beauty soup" for everyone to taste.
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Wumei Tang
1
Take the innermost tender core of cabbage, wash it, and set aside.
2
Rinse Pinggu with running water and tear small strips for later use.
3
Cut tofu into small cubes and set aside.
4
Wash the tomatoes, cut into thin slices, and set aside.
5
Heat the pan with oil, saute the chives, add the tomatoes and stir-fry to make red sauce.
6
Pour in mushroom strips and stir-fry over high heat to soft.
7
Add a large bowl of hot water and bring to a boil over high heat.
8
Add the chopped tofu pieces, cover the pan and cook for five minutes.
9
After lifting the lid, add the cabbage.
10
Stir in a small teaspoon of salt.
11
Add a small spoonful of stock essence to taste, cook for a minute or two before serving.