Mushroom tofu soup: raw materials: 25 grams of mushrooms, 400 grams of tofu, 60 grams of fresh bamboo shoots, vegetable oil, sesame oil, monosodium glutamate, salt, pepper, water starch moderate.

Practice: Wash the mushrooms, soak them in warm water, remove the tip and cut them into shreds. The frying pan placed on the fire, into the vegetable oil burned to 60% heat, add fresh bamboo shoots slightly stir-fried sheng out. Soak the mushroom water and water into the pot, placed on the fire, boil over high heat, add mushrooms, fresh bamboo shoots, tofu (cut into small pieces), boil, add salt, pepper, thickening with water starch, and then drizzle with sesame oil.

Features and functions: this product soup flavorful, nutritious. Eaten with meals, can benefit the stomach and spleen, make up for the deficiency. Can be used for hypertension, hyperlipidemia, anemia, calcium deficiency, post-disease weakness and other conditions of auxiliary dietary therapy.