Ingredients: wax gourd 400g, tofu 300g；;

Accessories: oil, salt, monosodium glutamate, onion, West Lake lotus root starch 1 bag, tremella, ginger and garlic.

Winter melon, tofu and tremella soup

1

Diced wax gourd

Tender tofu (I only have half a box left)

Cut the onion, ginger and garlic for later use (the garlic was forgotten to be photographed)

2

Tremella fuciformis

Wash, root and tear small flowers.

Lotus root starch is a small package of West Lake lotus root starch, which tastes like osmanthus flowers.

three

Ginger, garlic and scallion under oil heat

Keep the onion leaves first.

four

Winter melon pot

Stir fry for a while

five

The wax gourd began to become transparent, and the tremella began to grow.

six

Stir fry for a while

watering

Personally, I like thicker ones, so I don't add much water.

Moreover, only one bag of lotus root starch is prepared, and if there is too much water, it will not be a soup.

seven

Cut the tofu in after the water boils.

Tender tofu, just cut a few knives on it.

Turn a few shovels in the pot and it will break.

eight

Onion section

Salt

nine

Get some cold water to melt the lotus root starch first.

10

Add the melted lotus root starch.

Stir a few times.

Add monosodium glutamate

Just fine.

Tips

Finally, when the lotus root starch is mixed into a soup, it should be dispersed as much as possible, and the stirring should keep up, otherwise the lotus root starch will agglomerate.

Ge Fen can also be used to make soup, and if there is more water, there should be more powder. I still use a little less lotus root starch here.

Stir-fried tremella tastes crisp. If you like mushy tremella, you'd better have a pressure cooker to paste the tremella before making soup.