Pickled Mustard Tuber, Leishan, Cherry Jade Tofu Soup
by Flower fish
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Ingredients: Sakura jade tofu, mustard shreds, lei bamboo shoots, water starch
2. Peel the bamboo shoots, cut off the old roots, and clean them.
3. Cut into slices on the chopping board and set aside.
4. Cut the sakura jade tofu, package it, and cut it into slices on a cutting board.
5. Afterwards, lower the cut bamboo shoots into a pot of clean water, blanch for 5 minutes, and then remove them.
6. Pour the oil in the pot to heat, add the blanched bamboo shoots and mustard shreds and stir fry.
7. Next, combine the cut cherry jade tofu, add appropriate amount of water to boil.
8. Then, add an appropriate amount of salt.
9. Add the right amount of MSG.
10. Season to mix well.
11. Finally, add water starch.
12. Thicken and stir well, and it's ok.
