The climate is dry in early spring, especially in the north. People can easily get angry. Eating more light food with green vegetables and tofu can reduce the rise of liver fire and fatigue in the human body. Fungus can also remove garbage in the blood and is also a very light fungus food.
This bowl of green vegetables, fungus and tofu soup can relieve you of the trouble of getting angry in spring.
Green vegetables, fungus and tofu soup
Recipe Recommendations
- small green vegetables 300g
- tofu 150g
- fungus 50g
- carrots 50g
- shrimp 30g
- salt appropriate amount
- chicken essence a little
- sesame oil a little
Steps for Green vegetables, fungus and tofu soup
1
Wash green vegetables and carrots, soak the fungus in cold water, rinse and pick it up, rinse and dry the tofu with clear water.
2
Cut green vegetables into four sections and set aside.
3
Cut carrot into petal shape and set aside.
4
Pour the stock into the pan and heat it up.
5
Break the fungus into small flowers and cut the tofu into small cubes, and use carrots for use.
6
Dry clean shrimps for later use.
7
Heat the stock in the pot and add tofu, fungus, carrot, and dried shrimp.
8
Cook for 5 minutes, add green vegetables, season with a little salt and chicken essence, add a little sesame oil before taking out of the pan, and boil to serve.
9
Put it into a large soup bowl, and a full of delicious vegetables, fungus and tofu soup is placed on the dining table, and a fresh fragrance enters the mouth in an instant.Green vegetables, fungus and tofu soup Make Tips
Soak the fungus in cold water to make it soft and soft.