Method 1:

material

Fresh mushrooms, tofu, olive oil, onion ginger, soy sauce, vinegar, sugar, Chili oil, pepper, water starch, eggs, sesame oil, chicken essence.

1. Wash fresh mushrooms and cook in water for 2 minutes.

2. Cut the tofu into small pieces and soak it in light salt water for 10 minute.

3. Add olive oil, saute shallots and ginger to the pot, and pour in shredded mushrooms and stir fry.

4, add the right amount of boiling water, add soy sauce, balsamic vinegar, a little sugar, oil pepper.

5. After boiling for 3 minutes, add tofu, pepper, salt, water starch, and pour in egg mixture and mix well.

6. Finally, add a little chicken essence, pour in sesame oil and sprinkle with chopped green onion.

Method 2:

Ingredients: 200 grams of fresh mushrooms and tofu;

Accessories: ham sausage, Chinese cabbage and chopped green onion;

Seasoning: chicken oil, fresh soup, salt, monosodium glutamate and chicken essence.

1. Rooted mushrooms, washed and sliced with a knife; Cut tofu into pieces, then put it in a boiling water pot, add salt and take it out of the pot for later use; Slice ham sausage; Wash the Chinese cabbage and remove the roots;

2. Put the pot on a big fire. When the soup is boiled, add the mushrooms, tofu slices and ham sausage until it boils. Skim off the floating foam with a spoon, cook the chicken oil and salt, add the Chinese cabbage until it is immature, add the chicken essence and monosodium glutamate, and evenly put the pot into the soup bowl and sprinkle with chopped green onion.

Mushroom tofu soup is rich in ingredients and delicious. Among them, mushrooms can lower blood pressure and cholesterol, and can prevent pregnancy-induced hypertension.