Tofu Vermicelli and Vegetable Mushroom Stew

Main Ingredients

Tofu 200g

Potato vermicelli ready to cook 200g

4 Vegetables

18 Mushrooms

Mushroom Fungus 50g

1/2 bowl of broth for cooking bones

Sides

Ginger

10g

Scallion

10g

Anise

4 cloves

Pepper

1g

Chicken Powder

1g

Salt

3g

Soy sauce

10ml

Tofu Vermicelli, Oleaginous Vegetable, Mushroom and Mushroom Stewed Directions

1.

Dice green onion and mince ginger.

2.

Wash the vermicelli.

3.

Wood ear soaked in advance, torn into small pieces.

4.

Blanch tofu in cubes. (remove purines)

5.

Blanched tofu.

6.

Mushrooms cleaned and rewritten.

7.

Oil greens wash and dry, cut into sections.

8.

Spend out the soup of boiled bones.

9.

Start a pot, add star anise and sauté over low heat.

10.

Stir in the ginger, scallions and portobello mushrooms.

11.

Add rape stems and stir-fry well, then add rape leaves and stir-fry well.

12.

Add the vermicelli,

13.

Put in the bone broth, add the tofu, and then add the water, and simmer the water and the vegetables evenly.

14.

Cook until 80% mature add fungus, pepper, salt and soy sauce continue to stew until mature.

15.

Stewed vegetables.

16.

Plated dish.