Health benefits
Flammulina velutipes: low in protein
Tofu: moisturizing
Ginger: reducing qi and stopping vomiting, resolving phlegm and cough, dispersing cold and relieving cold Table
Ingredients
Tomato ( 1 ) | Enoki mushroom ( Half (about 180 grams) ) |
Onions ( 5 grams ) | |
Ginger ( 2 pieces ) | Salt ( appropriate amount ) |
Chicken powder ( 2 grams ) | Water starch ( a little ) |
Peanut oil ( appropriate amount ) |
How to make tomato, tofu and mushroom soup
1.Prepare tomatoes, enoki mushrooms and tofu.
2.Cut the tofu into 1 cm square pieces.
3. Wash the enoki mushrooms, remove the roots, break them apart and set aside.
4.Cut green onions and shred ginger.
5. Add an appropriate amount of water to the pot and bring to a boil, add the enoki mushrooms and blanch them for about 30 seconds.out.
6. Add tofu and blanch for 30 seconds and remove.
7. Finally, add tomatoes, roll them in boiling water and remove.(Put a cross knife on the top of the tomato for easy peeling)
8.Peel and cut the tomatoes into small pieces Put the pieces into a bowl.
9. Heat an appropriate amount of oil in a pot and sauté the onion and ginger until fragrant.
10.Add in the chopped tomatoes and stir-fry until the soup comes out.
11. Pour into a large bowl of hot water and bring to a boil.
12. Then add the blanched tofu and enoki mushrooms.
13. Pour in a little water starch and boil again.
14.Add salt and chicken powder to taste.
15.A delicious tomato, tofu and mushroom soup is on the table!
16.The soup is delicious!
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