Gluten Casserole Soup
1.
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 pieces for later use
2.
2Put the casserole in water, add fine vermicelli after the water is boiled, turn to low heat and cook
3.
3 Load all the ingredients of material 1, press the oily gluten into the water with chopsticks
4.
4 Slowly boil the noodles over low heat throughout the process
5.
5Add a few slices of seaweed to increase the umami taste
6.
6 Add appropriate amount of soy sauce, salt, pepper, sesame oil and stir evenly to turn off the heat
7.
Sprinkle with coriander at the end