Mushrooms and dickweed tofu soup

1

Lactone tofu, one box

2

Mushrooms, used five or six

3

Pour dickweed, a small bag

4

Draw the lactone tofu into a square grid with a knife

5

Slice mushrooms

6

Pour the dickweed and rinse it

7

Cut all the dried black fungus

8

Cut the carrot into a few small flowers and set aside

9

Cut the remaining carrot corners into small dices

10

Sit in the pan and heat up oil for about a spoonful

11

First, plant the carrot flowers, add the oil and serve them out

12

Add diced carrots and stir-fry vegetables

13

Add mushrooms and stir fry slightly

14

After pouring in the tofu, add 1 teaspoon of salt, add appropriate amount of water and a few small flowers, cover, and cook over high heat for 3-4 minutes.

15

Remove from the pot and pour into a bowl

Legend about Daotucai: One said that it is related to Fangla troops. In the past, local people used nine-headed mustard to pickle pickles, but most of them would rot in the jar, and only part of the bottom of the jar could be eaten, which was a lot of waste. One night, a veteran of Fangla's troops accidentally knocked over a pickle jar. In a daze, he lifted the jar with the bottom up. Two months later, a strange thing happened. The inverted jar of vegetables not only did not rot, but also tasted more delicious. Soon, the method of turning the jar upside down to make pickles spread, and pickles were also called "inverted vegetables." The second is related to Sun Quan's mother, Wu Guotai. At the end of the Eastern Han Dynasty, people in Ganzhou (now Jiande) had the custom of pickle nine-headed mustard in large tile jars as a daily dish. Sun Quan's mother, Wu Guotai, was from Wuzhou, and she also pickled nine-headed mustard herself. Although her strength is not as strong as a man, her method is cleverly than that of ordinary people. In order to put more vegetables in the jar, she used a round-head stick to push the cut vegetables into the jar and tightly packed the jar. In order to prevent the taste of the vegetables from becoming stale during the curing process, she turned the pickle jar upside down and placed it so that the waste liquid during the curing process naturally drained out, so that the pickled vegetables in her family would not become stale. This method is figuratively called "inverted duk" by the people of Meicheng.