[Japanese bean curd mixed vegetable soup](ri ben dou fu za shu tang )

[Japanese bean curd mixed vegetable soup]

Introduction:

"A light soup for you! In this soup, tomato and Lentinus edodes play a more important role. The sour and sweet juice of tomato is always a good choice for vegetable soup, and Lentinus edodes also have a light fragrance. In addition, Japanese tofu is smooth, dried scallops are fresh and sweet. It's a good soup to relieve greasiness! I think tomatoes and mushrooms should be fried with oil first, and then put into water. This kind of soup is better

Production steps:

Step 1: a section of cucumber, a tomato, a Japanese tofu, four mushrooms, scallops and scallions.

Step 2: wash tomatoes, peel and cut into pieces.

Step 3: wash cucumber, peel and cut into pieces.

Step 4: soak scallops in a little water.

Step 5: cut Japanese tofu into pieces and soak in water.

Step 6: wash mushrooms, remove feet and soak them in water.

Step 7: put a little oil in the milk pot, stir fry the mushrooms, scallops and tomatoes, add proper amount of boiling water, boil and add cucumber.

Step 8: add Japanese tofu, cook for 3 minutes, add salt, seasoning with chicken essence, sprinkle with scallion.

Materials required:

Cucumber: a section

Tomato: one

Japanese tofu: one

Mushrooms: Four

Scallops: right amount

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1. Fresh mushrooms replaced by dried mushrooms will be more rich flavor. 2. The red oil soup with tomato is more delicious. 3. Scallion for decoration, or cut into fine powder.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Ri Ben Dou Fu Za Shu Tang