How to make lily tofu jade soup

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to the golden needle tofu jade soup. We will cook it ourselves in the future.

1. Ingredients: washed enoki mushrooms, tender tofu, and pakchoy. Because the brine of old tofu is often bitter, while tender tofu is fresher and smoother, and tastes better. Enoki mushrooms are also very smooth after being cooked because they contain a lot of polysaccharides.

2.1 Pour all the ingredients into the pot, cover the pot, and cook over medium heat for five minutes. Because these vegetables are easy to cook, five minutes is enough. If you cook the vegetables for too long, they will turn yellow and lose the vitamins.

3.2 Boil a pot of water, wait for it to boil and then add the ingredients in step 1

4. This step is to thicken the sauce - prepare the ingredients in a bowl: salt, a small amount of sugar, starch, a small amount of cold water, and pepper. Before serving, pour all the starch in the bowl into the pot and stir. Note: The starch should be thinner because it makes the whole dish smoother. If it is too thick, it will easily solidify when it cools down a bit.

5. OK~ It’s out of the pot~O(∩_∩)O~

After reading the above introduction, you no longer have to envy others for being able to cook delicious food. You can also try it yourself and make the enoki-tofu emerald soup according to the steps above.