One,
Mushroom and fungus bean curd soup
material
Lentinus edodes 3 black fungus 20 tender tofu 1 box peas 50 g corn kernels 50 g tomato 10 salt 1 teaspoon (5 g) broth 750ml chicken essence 1/4 teaspoons (1 g) water starch 4 tablespoons (60ml) sesame oil/kloc-0.
working methods
1) White-flowered mushrooms are soaked in warm water and cut into 0.5cm pieces. Soak auricularia auricula in warm water and drain for later use. Wash tender tofu and cut it into small pieces of 0.5 cm. Wash peas and corn kernels for later use. Wash the tomatoes and cut them in half.
2) Add water or broth to the pot and bring to a boil. Add diced tofu and cook for 2 minutes. Add diced mushrooms, peas, corn kernels and tomatoes and cook for about 4 minutes. Add salt and chicken essence, thicken water starch, pour in a little sesame oil and take out the pot.
It is not easy to take out the boxed tofu completely. It is suggested that you cut two small slits diagonally at the bottom of the box so that a complete piece of tofu can be turned upside down.
Second, the practice of mushroom and fungus bean curd soup
1. White-flowered mushrooms are soaked in warm water and cut into small pieces of 0.5cm. Auricularia auricula is soaked in warm water and drained for later use. Wash tender tofu and cut it into small pieces of 0.5 cm. Wash peas and corn kernels for later use. Wash the tomatoes and cut them in half.
2. Put water or stock in the pot to boil, first add diced tofu and cook for 2 minutes. Add diced mushrooms, peas, corn kernels and tomatoes and cook for about 4 minutes. Add salt and chicken essence, thicken water starch, pour in a little sesame oil and take out the pot.
Cooking tips
1, boxed tofu is not easy to take out completely. It is suggested that you cut two small slits diagonally at the bottom of the box so that a complete piece of tofu can be turned upside down.