In the summer months of July and August, the dreary weather often makes it difficult to breathe. When you sit at home, you have sweat everywhere. If you eat hot food again, the same feeling will be on the steamer. In the summer, people enjoy fresh soups that are both refreshing and nutritious. With so many soups made from fungus and tofu, and then applying some special cooking techniques, these clear soups are not only visually appealing, but also particularly attractive in terms of flavor and nutrition. Favorite.

"Golden mushroom and tofu soup" is a good appetizer for summer. If you can add some tomatoes when making the soup, the flavor will be more delicious. Enoki mushroom and tofu soup is very beneficial for the elderly and children. As a probiotic mushroom, enoki contains various nutrients that can further improve the intelligence of children. As a dairy product, the protein contained in tofu can replenish calcium for older people and children, be healthier, and prevent dementia.

[Dish] Golden Needle Mushroom and Tofu Soup

[Ingredients] 2L cooking oil, 10g salt, 500ml water, 1 large onion, 2 cloves of garlic, 5g of water starch, 250g of golden mushroom, 300g of tofu and 2 tomatoes.

Cooking steps

1. Prepare the ingredients according to the ingredient list. Pay special attention to fresh ingredients, otherwise it will affect the flavor of the soup.

2. Cut the roots of enoki mushrooms from the bottom third with a knife, then wash the rest; cut the tomatoes from the top several times with a small knife, blanch them in hot water, then peel them off the knife and cut them into small pieces. Tofu is also cut with a knife into small pieces about 2 centimeters long and about 1 centimeter wide; mince the garlic into a foam and cut the green onions into small pieces.

3. Heat some oil in a wok for 2-3 minutes, then add the garlic foam.

4. Add the thinly sliced tomato slices to the pan and fry them until most of the water flows out of the tomatoes.

5. Add 400 ml of water. Bring to the boil and pour the chopped tofu into the pot.

6. Heat the stock in the pot again until the water boils, then add the enoki mushrooms.

7. Bring the soup to a boil again and add the water starch.

8. Add the right amount of salt to get the flavor right.

9. Finally, add chopped green onions to the pot to serve the finished product.

Cooking Tips

1. It is best to use gypsum tofu because it is white and tender, the flavor is not as bitter as freshwater tofu, and the tofu is more flexible.

2. The tofu should be ahead of the enoki mushrooms. Since there is water on the surface of the tofu, adding the tofu to the soup beforehand for processing can effectively reduce the strong soy flavor and make the soup more delicious.

3. After adding the tomatoes, be sure to sauté the tomato juice in order to add the special flavor of the tomatoes to the soup and make it more refreshing and delicious.

[Contributed by] Muhaisheshin Shinshin