Tofu soup
By VicentaLakin
Summer kitchens are like steam cages, old fire soup is tough, and making quick soup is a good option, like the mushroom tofu soup that we share today。
Recipe Recommendations
- tender tofu 1 block
- white jade mushroom 60 grams
- beech mushroom 60 grams
- luncheon meat
- wolfberry
- shallots 1 piece
- eggs 2 pieces
- garlic 1 clove
- starch 3 grams
- white pepper a little
- salt 2 grams
- oil appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Tofu soup
1
Food packs。
2
Crab mushrooms and white jade are cut to the root, soak in salt water for 10 minutes, clean and dry。
3
Preparation of other food items: crumbs for lunch; crumbs for tofu, not too big, uneasily, for two minutes; rinsed and watered for 10 minutes; onions cut flowers; garlic cut off; starch mixed with three spoons of clean water; eggs scattered。
4
A little oil, a little garlic powder, two fungus mushrooms, a little salt and a little salt and a little five minutes。
5
Add a proper amount of tofu, add the rest of the tofu, and cook for five minutes to ensure that the tofu is hot enough to eat。
6
Let's go to lunch and cook some meat。
7
Get in the starch。
8
Get in the egg fluid。
9
A few white peppers are mixed up in a pot, and onion flowers can be used to drink。
10
The finished chart。
11
The finished chart。Tofu soup Make Tips
One, crab-flavored mushrooms and platinum, with less salt, can contribute to the water clarity, and a little more of the soup. 2. Tofu shall be selected for tofu from the south or for tofu from the undersample, and not for tofu from the north. Cut it small, easy to taste. 3 - Bean curd first boiled in two minutes, with a little salt added to the water to remove the soybeans。