Golden needle jade milk white soup
By KadenZieme
Ingredients: salt,frozen tofu,Chinese cabbage,Flammulina velutipes,scallops,cooking wine,black pepper
Recipe Recommendations
- Chinese cabbage 4-5 Zhang
- frozen tofu a
- scallops 10 teeth
- Flammulina velutipes appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- cooking wine appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Golden needle jade milk white soup
1
Remove frozen tofu and wash it.
2
Wash and cut cabbage.
3
Cut off the fibrous roots of the mushroom mushrooms and wash them.
4
Wash the scallops and soak in cold water until soft.
5
Add a little oil to the pan and stir-fry the frozen tofu.
6
Add cabbage and stir-fry until soft.
7
Season with salt, black pepper and cooking wine.
8
Add water, mushroom mushrooms and scallops (pour in together with the water for soaking scallops), boil, turn off low heat and simmer for about half an hour.
9
Turn off the heat and take out and start eating!Golden needle jade milk white soup Make Tips
Because the scallop soup is also poured into it, don't add too much salt. You can taste it and add salt if it feels light. Don't add too much at once to avoid being too salty.