Mushroom and bean curd soup(mo gu dou fu geng )

Mushroom and bean curd soup

Introduction:

"I like soup. This vegetable soup contains mushroom, bean curd, green vegetables and bean sprouts. It's very light soup. Mushrooms have the function of resolving phlegm. I didn't care much about it before. Some time ago, my cousin said that cooking soup with white radish and mushrooms could relieve the symptoms of cold. I tried it, but it was really useful. After eating sausage for several days, I always feel uncomfortable in my throat, thinking of eating more mushrooms and vegetables. "

Production steps:

Step 1: material drawing.

Step 2: wash and blanch soybean sprouts.

Step 3: blanch mushrooms.

Step 4: cut tofu into small pieces. I use tender tofu. If it's old tofu, I can blanch it in water, change green vegetables into knives, chop shallots, break eggs and mix starch with water.

Step 5: start another pot, pour a small amount of cooking oil and fry chives.

Step 6: stir fry green vegetables and bean sprouts.

Step 7: add appropriate amount of water, bring to a boil, turn to low heat and simmer for 15 minutes.

Step 8: add starch water.

Step 9: egg shower.

Step 10: season with salt and pepper. Pour in the scallion. Pour sesame oil when out of the pot.

Materials required:

Tofu: right amount

Mushroom: right amount

Bean sprouts: moderate

Vegetables: moderate

Eggs: right amount

Starch: right amount

Sesame oil: appropriate amount

Oil: right amount

Pepper: right amount

Note: 1, this is a vegetable soup, vegetables can be freely exchanged, bean sprouts and mushrooms had better not adjust, use them to taste, as far as possible do not add too much seasoning, eat is the vegetable taste. 2. Stir fry the oil of scallion only need a little, stir fry the scallion fragrance. 3. Pour the egg flower into starch water and stir with a spoon. The egg flower is broken and even.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Mo Gu Dou Fu Geng