A mussel tofu soup, with delicious mussel meat, salty bacon, tender and smooth bamboo shoots and rich flavor, is really a spring food that can't be missed. Before Qingming, mussels were the cleanest and had the best meat quality. Has the effects of clearing away heat and toxic materials, nourishing yin and improving eyesight. No wonder old people often say, "Drink a bowl of light vegetable soup in spring, and it won't burn or sore in summer."

Raw materials:

Mussels, bacon, bamboo shoots, tofu, onion ginger, cooking wine, salt and pepper.

Exercise:

1. The mussel is cut open by the stall owner to remove dirt such as intestines and gills, and the edge of mussel meat is tamped loose with a wooden stick;

2. Squeeze with salt for a while to remove mucus, and then rinse with clear water;

3, mussels into the pot, add water, onion ginger, cooking wine, cook for 5 minutes, remove, wash and cut into small pieces;

4, bamboo shoots are shelled and cut into oblique knife blocks, boiled in water for 5 minutes, and oxalic acid is removed;

5. Cut the tofu into small pieces, blanch it with clear water, take it out and slice the bacon;

6. Put mussels, bacon and bamboo shoots into the pot together, add enough water to boil, and simmer for 1.5 hours;

7. When the mussels are tender, add tofu and cook for another 5 minutes, adding appropriate amount of salt and pepper.