The introduction of the menu is light and elegant, not warm or dry.

material

Ingredients: 250g of soybean sprouts and 80g of tofu.

Seasoning: salt 2g, onion 5g, chicken essence 2g, vegetable oil 15g.

working methods

1. Wash soybean sprouts and remove roots; Blanch tofu in salt water and cut into pieces; Wash the onion and cut the chopped green onion.

2. Heat oil in a wok, add bean sprouts, and when they are fragrant, add appropriate amount of water and boil over medium heat. When the bean sprouts are crisp and rotten, add tofu and simmer for 10 minute. Add salt and chicken essence before taking out the pot and sprinkle with chopped green onion.

material

50g of Tricholoma, 200g of soybean sprouts, 25g of peanut oil, and proper amount of refined salt, monosodium glutamate and pepper.

working methods

1. Slice Tricholoma, and soak in water. Remove the roots of soybean sprouts, wash and drain.

2. Heat the wok on medium heat, add the bean sprouts and stir fry until the water is dry, and the bean sprouts become soft. Take out the wok and wash it with clear water.

3. wok fire, pour the water soaked in Tricholoma, add soybean sprouts and Tricholoma slices, add refined salt to boil, cook on medium fire 10 minute, skim off the floating foam, then boil on high fire, add monosodium glutamate and pepper to taste, and pour peanut oil.

skill

trait

Tricholoma is fresh and tender, bean sprouts taste mellow and pods, and the soup is refreshing.