Mushroom and vegetable tofu soup(jun1 gu du cai dou fu tang )

Mushroom and vegetable tofu soup

Introduction:

"I like to use all vegetable ingredients to cook tofu soup, and I especially like to use mushroom to make it fresh. The mushroom used this time is mushroom and black fungus. It's clear and delicious. "

Production steps:

Step 1: lactone tofu, a box

Step 2: mushrooms, five or six

Step 3: pour the vegetables into a small bag

Step 4: draw the upper grid with a knife

Step 5: slice the mushroom

Step 6: pour the vegetables and rinse them

Step 7: cut the watery black fungus into pieces

Step 8: cut the carrot into several small flowers

Step 9: dice the remaining carrots

Step 10: heat about a spoonful of oil in a pan

Step 11: first under the carrot flower oil Sheng out

Step 12: add diced carrots and saute the vegetables

Step 13: add mushrooms and stir fry

Step 14: pour in the tofu, add a teaspoon of salt, add some water and a few flowers, cover and cook over high heat for 3-4 minutes

Step 15: take out the pot and put into the bowl

Materials required:

Lactone tofu: 1 box

Mushrooms: 5-6

Daoducai: a small bag

Watery black fungus: a little

Carrot: a little

Vegetable oil: about 1 teaspoon

Table salt: 1 teaspoon

MSG: right amount

Note: The Legend of daodu dish is related to fangla army. In the past, the local people used to pickle nine mustard, most of which were rotten in the jar, only part of which could be eaten at the bottom of the jar, which was a waste. One night, a veteran of fangla's army accidentally knocked over a pickle jar. He vaguely lifted the jar upside down. Two months later, something strange happened. The dish on the upside down is not only not rotten, but also delicious. Soon, the method of turning the jar upside down to make pickles spread, and pickles were also known as "daoducai". Second, it is related to Wu Guotai, the mother of Sun Quan. At the end of the Eastern Han Dynasty, people in muzhou (today's Jiande) used a big VAT to pickle nine head mustard as a daily dish. Sun Quan's mother, Wu Guotai, is from muzhou. She also pickles nine mustard by herself. Although her strength is not as strong as that of men, her method is more ingenious than that of ordinary people. In order to put more vegetables in the jar, she uses a round stick to force the cut vegetables into the jar, and firmly loads a large jar. In order to prevent the taste of vegetables from changing during the pickling process, she put the pickle jar upside down so that the waste liquid during pickling can be naturally drained out, so that her pickled vegetables will not change. This method is vividly called "daodu" by the people of Meicheng.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Jun1 Gu Du Cai Dou Fu Tang