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Flower Mushroom and Fungus Tofu Soup
Ingredients
3 flower mushrooms, 20 black fungus, 1 box of young tofu, 50 grams of peas, 50 grams of corn kernels, 50 grams of small tomatoes, 10 salt, 1 teaspoon (5 grams), 750 ml of broth, 1/4 teaspoon (1 gram) of chicken stock, 1 teaspoon (1 gram) of chicken essence. Water Starch 4 tablespoons (60ml) sesame oil 1/2 teaspoon (3ml)
Methods
1) Soak white mushrooms in lukewarm water and cut into 0.5cm pieces. Soak black fungus in lukewarm water, drain and set aside. Cut the tofu into 0.5cm pieces. Wash peas and corn kernels. Wash small tomatoes and cut in half.
2) Bring a pot of water or stock to a boil and cook the diced tofu for 2 minutes. Add the diced mushrooms, peas, corn kernels and tomatoes and cook for about 4 minutes. Season with salt and chicken broth, thicken with cornstarch and drizzle with sesame oil before serving.
Tofu in a box is not easy to remove intact, we suggest you cut two small slits in the bottom of the box, diagonally, so that you can invert a piece of intact tofu.
Two, mushrooms and fungus tofu soup
1. white mushrooms soaked in warm water, cut into 0.5cm pieces. Soak the black fungus in warm water, drain and set aside. The first thing you need to do is cut the tofu into 0.5cm pieces. Wash peas and corn kernels. Wash small tomatoes and cut in half.
2. Bring a pot of water or stock to a boil and cook the tofu for 2 minutes. Add the diced mushrooms, peas, corn kernels and tomatoes and cook for about 4 minutes. Season with salt and chicken broth, thicken with cornstarch and drizzle with sesame oil before serving.
Cooking Tips
1, boxed tofu is not easy to complete the removal, we recommend that you in the bottom of the box, diagonal cut two small cuts, you can be inverted out of a piece of intact tofu.