Mushroom Tofu Soup

Name: Mushroom Tofu Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 pound tofu; 1 large soup bowl Ham and bone broth; 2 pcs Mushroom; 1 large flower Fungus; About 50g Puffy skin; About 50g Shredded beef; About 50g Garlic sprouts; 1 tsp salt; 1/2 tsp pepper; 1 tbsp Cooking Wine; 1/2 tsp sesame oil

by rosejyy2000

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I remember watching the TV documentary "China on the Bite of the Tongue", which mentioned the tofu soup from Huaiyang cuisine. The knife is very skillful. It cuts the soft tofu into filaments, and it will not break. I admire it very much. In addition, I watched "Delicious Relationship" starring Wang Qian some time ago, and occasionally turned over a few episodes later and introduced this dish. Now I want to see and learn again, but I forgot which episode it was. I use the materials of my own kitchen, but the basic style should be similar. I remember that I went to eat full wonton noodles with my dad before. The soup was made with ground fish, pork bones, etc., plus some shrimp seeds, and a little leeks in the soup bowl, it was fragrant, so I boldly In this soup, tender garlic sprouts are added to replace the chives, and the effect is excellent. "

Mushroom Tofu Soup

1. Water the mushrooms, fungus and floating skins in advance, and cut into fine shreds after watering. Use about 50 grams of beef and cut into shreds. Add 1/2 tsp of light soy sauce, 1/8 tsp of sugar, 1/8 tsp of meat tenderizer, 1/2 tsp of cooking wine, pickled by hand until it becomes sticky;

2. Cut the garlic sprouts into sections;

3. Cut the internal fat tofu into slices, then shred, put in a plastic sieve, and place the sieve base in cold salt water;

4. Boil the pot, pour the broth, bring to a boil, and use a denser mesh to get rid of the foam on the surface;

5. Pour shredded shiitake mushrooms and shredded fungus, and boil for a while;

6. Pour in the floating skin shreds and beef shreds, and continue to boil the soup;

7. Take the sieve containing the tofu out of the brine and filter the water;

8. Gently pour in the shredded tofu, use the back of a spoon to spread it slightly, do not use too much force, the shredded tofu is very fragile, continue to let the soup boil for a while;

9. Add a little salt 1/2 tsp (because the ham soup has a little saltiness, so less salt), 1 tbsp cooking wine and 1/2 tsp pepper, add an appropriate amount of water starch, gently push it evenly with the back of a spoon , The soup should not be too thick, then turn off the heat, immediately sprinkle in the garlic sprouts, pour a few drops of sesame oil, OK.

Tips:
1. The soup is generally made of internal fat tofu or Japanese tofu instead of hard tofu;

2. The soup base is very important. This time I used the soup made with ham meat and ham bones at a slow fire;

3. Shred the shredded mushrooms, fungus, and floating skin as much as possible. The internal fat tofu is very soft and easy to break. Be very careful when shredding;

4. To enhance the toughness of tofu, soak tofu shreds in salt water;

5. Push the shredded tofu with the back of the spoon when stirring in the pot. If you push the shredded tofu with the front side of the spoon, the shredded tofu will be cut at the edge of the spoon;

6. Putting an appropriate amount of shredded meat in the soup will make the soup more delicious;

7. Adding a little leeks will make the soup more fragrant. If you can’t find the leeks, use garlic sprouts instead, put it after the heat is turned off. At this time, the soup is still boiling, and the garlic sprouts can be cooked completely;

8. In line with the principle of making full use of kitchen materials, there will be discrepancies between the ingredients and the authentic ones. Try to keep the style of Huaiyang cuisine, pay attention to the knives, the knives are delicate, the taste is light, but we are not at home to cut soft tofu, we need to practice Oh.