Method 1:

material

Fresh mushrooms, tofu, olive oil, onion ginger, soy sauce, vinegar, sugar, Chili oil, pepper, water starch, eggs, sesame oil and 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 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 and salt, thicken with 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, a piece of tofu;

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

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

1. Remove the roots of mushrooms, wash them and slice them with a knife; Cut tofu into pieces, then put it into 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 strong fire. When the soup boils, add mushrooms, tofu slices and ham sausage until it boils. Skim off the floating foam with a spoon, cook chicken oil and salt, add Chinese cabbage and cook until it is immature. Add chicken essence and monosodium glutamate, evenly put it into the soup bowl and sprinkle with chopped green onion.

Mushroom tofu soup is rich in ingredients and delicious. Among them, mushrooms have the function of lowering blood pressure and cholesterol, and can prevent pregnancy-induced hypertension.