Tofu and Vegetable Soup
1.
Soak the mushrooms overnight, soak the harvested potherb mustard for two hours, wash and cut into pieces about 1 cm long;
2.
Boil a pot of boiling water, add about 1 tablespoon of cooking oil, put the vegetables in the pot, sway a few times with a strainer, then remove the pot and filter the water for later use;
3.
Boil another 1/4 pot of cold water, break up the minced meat, turn on medium-high heat, and boil until frothy, pick up the minced meat to rinse the foam;
4.
Pour the water of the winter mushrooms and soaked winter mushrooms into the pot, pour the water with the sediment at the bottom of the bowl, and then add the corresponding water about 1/3 of the pot depth;
5.
Use the tofu box to draw a grid;
6.
Pour the tofu into the pot, boil until the water boils, turn to medium heat and cook for about 5 minutes;
7.
Pour in the minced meat and vegetables, add about 1.5 teaspoons of refined salt, 1/3 teaspoon of pepper, stir for a few times, add water starch blended with 1 tablespoon of corn starch and 4 tablespoons of water, and stir gently;
8.
Turn off the heat, pour in beaten egg liquid, pour in 1 teaspoon of sesame oil, stir gently for a few times and serve.
Tips:
1. This soup generally uses internal fat tofu or soft egg tofu;
2. Blanch the Xuelihong in the water to remove the bitterness and astringency;
3. After blanching the minced meat, it looks refreshing and clean when making the soup, without foam, and also removes some meaty smell.
