Wild Vegetable Tofu Soup

Name: Wild Vegetable Tofu Soup
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Soft tofu; 20g Grass head; Some salt; 2 pcs Shiitake Mushrooms; 4g Dried shrimp

by Pistachio 365Q

4.7 (1)

Favorite

12

Difficulty

Easy

Time

5m

Serving

2

The best time to eat wild vegetables in March and April. What I look forward to most every year is that spring will come soon. Not only are there beautiful flowers and plants, but there are also many wild vegetables that you can't finish eating. Caotou is also a kind of wild vegetables, which can be fried and eaten as well as many other delicacies. When I was young, my mother often used it to paste vegetable pancake pot stickers and make this wild vegetable tofu soup, and then I don’t know how many years I haven’t eaten grass head, but every spring, I still love to look for grass head when there is nothing wrong, maybe Life is going well, but I can't taste the scent of wild vegetables when I was young. This edible tofu soup is completely privately made. If there is anything imperfect, please adjust the production method yourself.

Ingredients

Wild Vegetable Tofu Soup

1. Prepare all kinds of ingredients

2. Shiitake mushroom slices

3. Cut the tofu into uniformly sized pieces for later use

4. Put a few drops of oil in the pot, sauté the mushrooms and green onion, then add some boiling water to the pot and boil

5. Add tofu and boil

6. After boiling, add a little starch water to thicken

7. Sprinkle into the grass, turn off the heat, add a few drops of salt and sesame oil to taste

8. Pour into a bowl and sprinkle with shrimp skins and stir well. You can also add a few medlars for decoration

9. Enjoy the soup

10. Appreciation of finished products

Tips:
Put the grass head into the pot and turn off the heat. Don’t cook for too long. I don’t have the habit of putting chicken noodles. You can add it if you need it.