Taste: salty and savory. Technology: Baked bean curd skin soup. Material: main ingredient: oil skin 100g.

Accessories: 50 grams of fresh mushrooms and 50 grams of winter bamboo shoots.

Seasoning: sesame oil 3g, salt 2g, monosodium glutamate 2g, onion 1g, ginger 1g, soybean oil 15g.

Teach you how to make tofu skin soup 1. Steam the tofu skin on the drawer and cut it into diamond-shaped pieces;

2. Cooked mushrooms with warm water, washed to remove impurities and shredded;

3. Slice the winter bamboo shoots for later use;

4. Put the soup pot on the fire, add a little soybean oil, heat it, and put the onion and Jiang Mo into the wok;

5. Immediately add fresh soup, monosodium glutamate, refined salt, shredded mushrooms, sliced winter bamboo shoots and tofu skin to boil, and skim off the floating foam;

6. Pour the sesame oil into the pot and serve.

Tips for making tofu skin soup: This dish needs about 500 grams of fresh soup. If there is no fresh soup, you can use water instead.