Bean curd soup with green vegetables and fungus(qing cai mu er dou fu tang )

Bean curd soup with green vegetables and fungus

Introduction:

"The climate is dry in early spring, especially in the north. It's easy for people to get angry. Eating more vegetables and tofu light food can reduce the rise of liver fire and fatigue. Auricularia can also remove the garbage in the blood, is also a very light fungus food. This bowl of green vegetables, fungus and bean curd soup can relieve you of the trouble of getting hot in spring. "

Production steps:

Step 1: wash the vegetables and carrots, soak the fungus in cold water, rinse and pick it up, and rinse the bean curd with clean water.

Step 2: cut the green vegetables into four pieces.

Step 3: cut the carrot petals for use.

Step 4: heat the soup in the pan.

Step 5: break into small pieces of agaric and cut into small cubes of tofu, carrot reserve.

Step 6: dry clean the shrimps and set them aside.

Step 7: heat the soup in a pot and add tofu, fungus, carrot and dried shrimp.

Step 8: cook for 5 minutes, add the vegetables, seasoning, add a little salt and chicken essence, pour a little sesame oil before leaving the pot, and then cook.

Step 9: put it into a big soup bowl, and a delicious soup of green vegetables, fungus and tofu is placed on the dining table. In an instant, a fragrance enters the mouth.

Materials required:

Vegetables: 300g

Tofu: 150g

Auricularia auricula: 50g

Carrot: 50g

Dried shrimp: 30g

Salt: right amount

Chicken essence: a little

Sesame oil: a little

Note: agaric soaked in cold water, can bubble hair is very soft, eat soft.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Cai Mu Er Dou Fu Tang