Gluten Casserole Soup
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash oily gluten and shiitake mushrooms, cut a cross knife on the umbrella cap, cut the tofu skin into long strips, and cut tomatoes into cubes for later use
2. Put the casserole in water, add the fine vermicelli after the water is boiled, turn to low heat and cook
3. Load all the ingredients of material 1, use chopsticks to press the oily gluten into the water
4. Slowly boil the noodles over low heat throughout the process
5. Add a few slices of seaweed to increase the umami taste
6. Add appropriate amount of soy sauce, salt, pepper, sesame oil and stir evenly, then turn off the heat
7. Put in a little coriander and cover the casserole for two minutes to start
