The mussel bean curd soup is really fresh without salt.
I have been missing mussels since I made Xishi cake last time. This weekend, I will make a mussel tofu soup, made of Japanese tofu, which I haven't eaten for many years. Japanese Tofu, also known as Egg Jade Crystal and Yu Zi Tofu, originated in the Edo period of Japan, then spread to Southeast Asia, and was introduced to China from Malaysia in 1995. Although the texture of Japanese tofu is like tofu, it does not contain any bean ingredients. It takes eggs as the main raw material, supplemented by purified water, plant protein and natural seasoning. It has both the smoothness of tofu and the freshness of eggs. At first, it only appeared as a special dish in some high-end restaurants, but it was delicious and convenient to cook, and was deeply loved by people, thus gradually moving towards the life of ordinary people. I remember the first time our family ate it was during the Spring Festival one year. We tasted this delicious bowl of tofu in the Great Wall Hotel, which was stewed with scallops and tomatoes. Since then, I have moved this practice to our home, regardless of it, I will cook it once. I will have a very good meal. Many years ago, my aunt came to Fuzhou for the Spring Festival. I entertained her with this kind of Japanese tofu and got great praise. Now that I think about it, I am still flattered. Nutritional effects: lowering blood pressure, resolving phlegm, diminishing inflammation, caring skin and stopping vomiting. People who avoid eating: people with gastric ulcer and excessive gastric acid secretion should be careful to eat.
material
3 sea mussels (3 10 yuan)
Japanese tofu 1
Pleurotus eryngii half.
1 fresh mushrooms
Worm flowers are more.
working methods
1, shell mussels, remove intestines and cut into small pieces.
2. Soak Cordyceps sinensis in water.
3. Cut the mushrooms into filaments; Pleurotus eryngii must be shredded by hand.
4. Cut the tofu into small cubes.
5, boiled water, tofu first, mushrooms, Pleurotus eryngii, Cordyceps, open a few.
Finally, don't cook mussels for too long, or the meat will get old. Thin the clams before taking out the pot.
7. Remember that a little salt and monosodium glutamate are totally sweet.