Making:
1) Boil ginger slices and brine tofu blocks in water, then add fresh mushrooms and cook for 30 minutes on medium fire;
2) Chop the wild shepherd's purse, put it into the soup, cook for 2-3 minutes, add salt and sesame oil, and take out the pot. Ingredients: 500 grams of fried tofu, 2 baby dishes, a few pieces of garlic, pepper and ginger, and 2000 grams of water.
Making:
1) Add ginger slices, tofu and baby cabbage (cut into thin strips) into water and cook for 30 minutes;
2) Turn off the fire and add salt, and put the soup aside for processing;
3) adding vegetable oil with a frying spoon, adding pepper to stir-fry pepper oil after the oil is hot, and then adding chopped garlic to stir-fry with pepper to obtain pepper garlic sesame oil;
4) Pour pepper and garlic sesame oil into the cooked soup while it is hot. That's it. Post-processing is one of the important steps in making vegetarian soup. Put the tofu version of vegetarian soup into a blender (market blender is also commonly known as "cooking machine") to break it, and then filter the soup. Put the soup in a big container and refrigerate it.
The advantages of this vegetarian soup are simple ingredients, short cooking time and special taste of brine bean products, which is especially suitable for vegetarian soup.