Mushroom Tofu Soup
1.
Preparation of main raw materials.
2.
Slice the washed shiitake mushrooms, cut the multi-needle mushrooms into small sections, and cut the Japanese tofu into small sections.
3.
Rinse seaweed and dried shrimp skins with water, and chop chives into finely chopped pieces.
4.
Pour a little cooking oil into the wok, add chopped green onions, and explode the scent of green onions.
5.
Then add the shrimp skins and fry them for a nice aroma.
6.
Next shiitake mushrooms and enoki mushrooms.
7.
When the shiitake mushrooms are soft, add water.
8.
After the fire is boiled, add seaweed and Japanese tofu.
9.
Boil for about 2 minutes and add refined salt.
10.
Pepper to taste.
11.
Add balsamic vinegar according to the taste of each family.
12.
Pour in the beaten egg liquid.
13.
When the eggs form egg flowers, pour in water starch and thicken it.
Tips:
1: Mushrooms, stir fry first, then cook the soup, it is more fresh than that.