Mushroom Tofu Soup
1.
Material drawing.
2.
Wash and blanch the soybean sprouts.
3.
Blanch the mushrooms.
4.
Cut the tofu into small pieces. I use the soft tofu. If it is old tofu, you can blanch it. Use a knife for the greens, chop the shallots, beat the eggs, and mix the starch with water.
5.
In a separate pot, pour a small amount of cooking oil and fry the chopped green onion.
6.
Stir fry with green vegetables and bean sprouts.
7.
Add appropriate amount of water to a boil over high heat, turn to low heat and simmer for 15 minutes.
8.
Add starch water.
9.
Drench the eggs and flowers.
10.
Season with salt and pepper, and pour in chopped green onions. Pour sesame oil when out of the pan.
Tips:
1. This is a vegetable soup. Vegetables can be changed at will. Bean sprouts and mushrooms are best not to be adjusted. Use them to create a savory taste. Try not to add too many seasonings. What you eat is the savory taste of vegetables.
2. Only a little bit of oil is needed to stir-fry the chopped green onion, and the fragrant green onion is enough.
3. After pouring the egg flowers in the starch water, stir with a spoon while pouring, and the egg flowers are broken and even.