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Steps of making shepherd's purse bean curd soup Processing technology of shepherd's purse bean curd soup
1, mustard 150g, tofu 200g, starch, sesame oil 2 tsps, broth 15 tsp, pepper/kloc-0 tsp and refined salt 2 tsp.

2. Cut off the old leaves and thick stems of shepherd's purse, wash them, blanch them with boiling water, take them out, shower them with cold water, and then chop them up.

3. Boil the broth, add salt and water starch to thicken the soup, and then add diced tofu to boil.

4. Add chopped shepherd's purse, boil it again, then turn off the fire and serve. Pour in sesame oil and sprinkle with pepper.