Shepherd's Purse, Crab and Mushroom Tofu Soup

Shepherd's Purse, Crab and Mushroom Tofu Soup

1. Pick and wash the shepherd's purse, put it in boiling water with a little salt and blanch it until the water boils again, remove it immediately;

2. Too cool by immersing in cold water;

3. Squeeze the water and chop finely into dices;

4. Cut off the roots of the crab-flavored mushrooms, wash and set aside;

5. Wash the southern tofu, first cut into thick slices, then thick strips, and finally change the knife into small dices; put the tofu cubes in light salt water, soak for 15 minutes, remove and drain the water for later use;

6. Slice ginger, mix thoroughly with water and starch, and beat the eggs for later use;

7. Raise the wok, heat the pan with cold oil, sauté the ginger slices on low heat until the edges of the ginger slices are charred;

8. Add the crab-flavored mushrooms, turn to medium heat, and stir-fry until the crab-flavored mushrooms are slightly soft;

9. Add the shepherd's purse diced and stir-fry for a while;

10. Add appropriate amount of hot water;

11. After the water boils, add tofu cubes;

12. After boiling again, add appropriate amount of salt to taste;

13. While the soup is boiling, add proper amount of water and starch to thicken the soup;

14. When the water boils again, break into the egg flowers;

15. Add appropriate amount of chicken powder (not necessary);

16. Pour the sesame oil and start the pot.

Tips:

1. Shepherd's purse contains oxalic acid, which affects the body's absorption of calcium, and blanching will remove most of the oxalic acid. Therefore, no matter how you eat it, it's best to blanch it in advance, especially if you cook it with tofu, and even blanch it. Grasp the heat during blanching without affecting the taste.



2. Dice the tofu and soak it in light salt water to remove the beany taste and make the tofu resistant to boiling and not fragile. You can do this before cooking the tofu.



3. The amount of water added and the degree of thickening can be adjusted according to your own taste.