Tofu Soup with Double Mushrooms and Shepherd's Purse
1.
Wash the straw mushrooms and tricholoma mushrooms separately, remove the dirty parts of the roots, and slice them separately for later use
2.
The shredded pork is slightly marinated with cooking wine, starch, and pepper, then fried in oil for later use
3.
Cut the tofu into small pieces for later use
4.
Wash the shepherd's purse and chop it for later use
5.
Pour oil in the pot and stir-fry the double mushrooms for a while
6.
Add water, tofu, and shredded pork to a boil, low heat for about 5-8 minutes
7.
After adding salt to taste, pour in water and starch to thicken
8.
Sprinkle shepherd's purse leaves on the last, and turn off the heat after boiling. If you like, you can add some sesame oil
9.
The soup is smooth and delicate, the double mushrooms are very delicious, the shepherd’s purse has a special scent of wild vegetables, the tofu is tender and smooth, a simple and delicious home-made soup
Tips:
Put the shepherd's purse at the end, otherwise it will turn yellow after cooking for too long. A very simple homemade soup.