Tofu soup

Overview

Authentic Xishi tofu has many ingredients and needs to be added with broth to make it fresher and more delicious. But we don’t always have soup stock at home, so if you say my tofu soup in Zhuji is Xishi tofu, you’re right, but you’re right if you say it’s not. I like making this dish very much. She can eat carrots, fungus, mushrooms, etc. that my daughter usually doesn’t eat, and she loves them very much.

Tags

• soup
• huaiyang cuisine
• chicken essence
• fungus
• green pumpkin
• mushrooms
• sweet potato starch
• tofu
• carrot
• chopped green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 You can use lactone tofu or pieces of tofu sold outside. Cut it into small pieces and then chop it slightly

   

2. 2 Chop fungus, carrots, and shiitake mushrooms, and chop green onions into small dices

   

3. 3 Chop the lean meat into minced meat. You can dice and chop the green pumpkin

   

4. 4 Heat a wok, add oil, add minced meat and stir-fry

   

5. 5 After the minced meat is stir-fried and changes color, add fungus, carrots, mushrooms and green pumpkin and stir-fry

   

6. 6 After frying for a while, add water

   

7. 7 After the water boils, add the tofu

   

8. 8 After the tofu is added and brought to a boil, add sweet potato starch, stir evenly, and add soy sauce, salt, and chicken essence. Wait until the gud is bubbling and you can take it out of the pot

   

9. 9 Just take it out of the pan and sprinkle in chopped green onion