1. One section of summer melon, appropriate amount of enoki mushrooms, appropriate amount of shiitake mushrooms, half a tomato, and one red pepper.
2. Cut tofu into small cubes and set aside.
3. Cut the shiitake mushrooms into three or four millimeter slices, remove them from the water and set aside.
4. Soak the Korean wakame in warm water, wash and set aside.
5. Dice tomatoes.
6. Cut summer squash and shiitake mushrooms to the same thickness. (Not too thin, easy to boil)
7. Cut the red pepper into circles, and set aside the remaining enoki mushrooms and red pepper in the enoki mushroom stuffing ring. (This part can be omitted, it is used for convex shape, just throw it in the pot.)
8. A bowl of pure rice soup is set aside. (Rice out with a colander)
9. Heat an appropriate amount of oil and fry the chopped green onion until fragrant.
10. Pour tomatoes and stir fry.
11. A bowl of boiling water.
12. Pour the rice soup.
13. Put Korean wakame and soybean sprouts into two rolls.
14. Two spoons of Ching Jing Yuan Hot Sauce.
15. Two spoons of special sauce for Daxi big sauce soup, stir the sauce with a spoon.
16. Pour in tofu, summer squash, enoki mushrooms, and shiitake mushrooms.
17. Turn off the heat, and season the light soy sauce. (The salt taste is just right, add some salt to the heavy taste)
18. The color is beautiful.
19. Finished product.
20. Finished product.
21. Finished product.
Tips:I'm doing a lot today, so you can increase or decrease it according to your needs. Cooking has never been a matter of stubbornness 😄
