Enoki Mushroom Tomato Tofu Soup

Enoki Mushroom Tomato Tofu Soup

1. This is the material used, very simple! Tomatoes and enoki mushrooms need to be cleaned!

2. Cut off a little bit of the old root of the enoki mushroom, and then cut into three sections. Remove the stalks of the tomatoes, and then cut them with an oblique knife into irregular pieces as shown in the figure. It's easier to cook! Put it in a bowl and set aside.

3. Open the bag of jade tofu and cut into thick round slices. Rinse with water and drain the water for later use.

4. In a clean, water-free pot, turn on high heat, pour in corn oil, and heat the oil.

5. Then turn to medium heat, pour the jade tofu, and fry one side until golden.

6. Turn it over and fry the other side until golden brown.

7. Add the tomato cubes and stir fry. Be gentle and prevent the tofu from being fried too much.

8. Stir-fry for 1-2 minutes, fry the tomatoes out of the sand, scramble the eggs and roll the skin with the tomatoes, then pour in water.

9. Stir well and pour in enoki mushrooms.

10. After stirring, cover the pot and simmer for 2-3 minutes, and cook the enoki mushrooms until they become soft and cooked! Enoki mushrooms must be cooked!

11. Pour in a little tomato sauce, stir-fry, the taste is better, the soup color is better. You don’t like it or you don’t.

12. Then add salt to taste.

13. Add a little sugar to refresh.

14. Stir well and cook for a while for a good taste, then turn off the heat and put it in a bowl, and eat it while it is hot!

Tips:

1. Fry the tofu if you want it to be whole. It's okay if you don't fry, but the finished product will be a bit broken. 2. It's very simple!