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Prepare two or three washed cabbage leaves, cut them in the middle, then cut them into small pieces and put them in a basin for later use.
A piece of old tofu, cut in half first, then cut into pieces half a centimeter thick and put it in a basin.
Take a handful of Flammulina velutipes, remove the roots, wash and break it up, and put it in the pot with tofu.
Prepare a small pot, beat in an egg, and mix well with chopsticks to break up.
Cut a chive into chopped green onion, put it in a small pot, cut a parsley into pieces and put it with chopped green onion.
Then prepare a handful of medlar and soak it in a basin for later use. Let's move on to the next step.
Add a proper amount of water to the pot, add a spoonful of salt, add Flammulina velutipes and tofu when the water boils, blanch for about one minute, and pour off the water, which can reduce the beany smell of tofu.
Add a little cooking oil to the other pot, fully slide the pot, then pour in the egg liquid, stir fry for a few times, add a proper amount of water after the eggs are set, and boil the water.
After the water is boiled, add tofu and Flammulina velutipes, cook for about two minutes, skim off the floating powder in the pot with a spoon, add 3 g of salt, 1 g of chicken powder and 0.5 g of pepper, and stir with a spoon to melt.
After two minutes, pour in the cabbage leaves, continue to cook for one minute, gently turn with a spoon, so that the cabbage is evenly heated and cooked until the cabbage is cooked.
Thicken the soup with a little water starch, then pour in a little sesame oil, then turn off the heat and put it in the pot. Finally, sprinkle some medlar and decorate with a little chopped green onion and coriander.
Ok, this nutritious and delicious tofu soup with fresh mushrooms and cabbage is ready.
Use the following ingredients and seasonings:
Ingredients: Chinese cabbage, Flammulina velutipes, Tofu, Coriander, Lycium barbarum, Eggs, and Onions.
Seasoning: salt, chicken powder, pepper, starch, sesame oil.