Shepherd's Purse, Spring Bamboo Shoots and Tofu Soup
Overview
Some dishes are simple and delicious when cooked casually. The most important thing is to have the right ingredients and a good combination. Today's three-fresh soup uses spring shepherd's purse and bamboo shoots, plus tofu, mushrooms and minced meat. It is rich in nutrients and full of umami.
Tags
Ingredients
Steps
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Pick and wash the shepherd's purse.
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Blanch the shepherd's purse in a pot of boiling water for about 2 minutes, remove and cool, squeeze out the water and chop into small pieces. Add a little salt, cooking wine and pepper to the minced pork, mix well and set aside.
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Peel the spring bamboo shoots and cut into small pieces. Blanch them in a pot of boiling water for about 1-2 minutes and take them out.
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Drain the spring bamboo shoots, cut the mushrooms into small slices, and dice the tofu.
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Heat oil in a pan, add minced meat and stir-fry until it changes color.
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Add mushrooms and stir-fry for a while.
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Add spring bamboo shoots and stir-fry for a while.
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Pour in appropriate amount of boiling water and bring to a boil.
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Add tofu and chopped shepherd's purse and bring to a boil.
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Add salt to taste and slowly pour in water starch to thicken the gravy.
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Remove from the pan.
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Finished product.
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Finished product
