1. Ingredients preparation
2. Cut the tofu into small pieces, tear the oyster mushrooms into small pieces, remove the roots of the crab-flavored mushrooms and wash them, and cut the shiitake mushrooms into small pieces by soaking in water
3. Put 2000g of water in the pot, add the broth to a boil, and simmer for 10 minutes
4. Put tofu and mushrooms in a soup pot and cook.
5. A delicious tofu soup, expressing our most sincere love for being children on Mother’s Day
Tips:1. Haidilao mushroom soup base is composed of oil bag, fungus powder bag, dry material bag, and powder bag. When making the soup, you need to boil the water, and then pour the oil bag, powder bag and dry material bag into the pot. However, the fungus powder bag (tea bubble bag) does not need to be opened and placed in the whole bag.
2. Tough tofu is also called southern tofu, which is often referred to as gypsum tofu. Compared with brine tofu, it has a softer texture and is suitable for soup. Mushrooms can be selected according to personal preference.
