Mushroom Tofu Soup

by Seven nine stars

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

There are many kinds of mushrooms, except for the ones we usually eat, many of which I can't name.
While visiting the vegetable market, I stumbled upon a new mushroom vendor who was selling many kinds of unusual mushrooms, so I bought some.
This mushroom tofu soup contains Coprinus comatus, tricholoma, black fungus, and a grayish mushroom similar to crab-flavored mushrooms (I can’t name it, let’s call it crab-flavored mushrooms).
The seasoning only adds a little salt, which is already incredibly delicious.

Mushroom Tofu Soup

1. Prepare the required ingredients.

2. Wash the tofu and cut into small pieces.

3. Pour a little oil in the pan, heat it up, add the tofu and fry for a while.

4. When the tofu turns yellow slightly, pour in an appropriate amount of water.

5. Pour a little cooking wine and bring to a boil.

6. Add the black fungus and cook for 3 minutes.

7. Dispose of mushrooms at this time. Slice the Coprinus comatus and Tricholoma, and cut the crab-flavored mushroom in half.

8. Cut garlic into small pieces and set aside.

9. After 3 minutes, add all the mushrooms, bring to a boil over high heat, and continue to cook for another 2 minutes.

10. Add appropriate amount of salt to taste, then serve.

11. Sprinkle with garlic leaves and enjoy.

Tips:

Fry the tofu first, and the soup will be thicker.
Enter the mushrooms last, and don't take a long time, otherwise it will affect the taste.

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