Stewed tofu with bamboo shoots and mussel

Recipe Recommendations

• mussel 500 grams
• bamboo shoots 2-3 root
• tofu 1 block

• salty and fresh
• stewed
• several hours
• ordinary

Steps for Stewed tofu with bamboo shoots and mussel

1

Soak in water to remove excess salt

2

Remove the gills and mud sausages from Hebang meat, beat them a few times with the back of the knife, and cut them into small pieces with the knife

3

Blanch the mussel in water

4

Rinse it with cold water

5

Put a little oil in the pan, stir the ginger slices into the pan, add the mussel meat in and stir-fry, and add cooking wine to remove the fishy smell

6

Then add the green onions and add the right amount of water

7

At the same time, put the bamboo shoots soaked and cut into the hob pieces into the soup. After boiling over high heat, simmer over low heat for 1.5 hours

8

At this time, the soup has become thick and white. Add the chopped tofu, bring to a boil, and turn to low heat for 2 or 3 minutes

9

Just add salt, chicken essence, and pepper to mix well

Recipe Categories

• hot dishes
• soup recipes