Enoki mushrooms in soup
Overview
The tofu puffs sold in supermarkets are all packaged. There are so many when you open a box that you can almost eat them in one meal, so I have been getting rid of them in various ways these days. Because it is much smaller than ordinary tofu, it is not suitable for Yong Tau Foo. It is very convenient to make soup or side dishes, and it does not affect the taste when cut or cooked. Cantonese people also like to have a dish of tofu puffs when eating hot pot in winter. The main ingredients of the hot pot are almost the same. When the soup thickens, put the tofu puffs in and cook for a while. At this time, the tofu puffs absorb the essence of the entire soup base. When you bite it, the scalding soup is sweet and delicious. This method of serving enoki mushrooms in soup feels a bit like eating hot pot. When eating for multiple people, you can also add a variety of ingredients to cook together.
Tags
Ingredients
Steps
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Ingredients: Wash and shred the enoki mushrooms, soaked tofu, and lean pork, add a little salt, soy sauce, chicken powder, and starch, stir evenly, and marinate for a while.
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Cut off the roots of the enoki mushrooms, rub them into pieces and soak them in water for a while.
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Clean, remove and drain the water.
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Soak the tofu, wash and slice.
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Peel and remove the beard from the dried onion, wash and pat flat.
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Heat the pan, add appropriate amount of oil, and sauté the onions until fragrant.
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Pour in the marinated shredded pork and stir-fry until white.
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Pour in the enoki mushrooms and stir-fry for a while.
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Add about half a bowl of water (add according to the amount of ingredients)
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Pour in the tofu soaked slices.
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Cover the pot and simmer for about 3 minutes
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Adjust the salt.
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Add chicken powder (chicken essence)
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Add a little pepper and stir-fry evenly.
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Scoop up and eat!
