How to make mushroom and tofu soup

When you come back from a day's work, you must feel exhausted. Of course, you will also feel your stomach is empty at this time. How can you fill it? The best thing is to cook by yourself. When you taste the delicious food made from your own sweat, you will definitely find it extremely sweet. Next, let me show you how to make mushroom and tofu soup.

1. Soak the mushrooms, black fungus and puff pastry in water in advance, cut into thin strips, cut 50g beef into strips, add 1/2 tsp soy sauce, 1/8 tsp sugar, 1/8 tsp tenderizer, 1/2 tsp cooking wine, marinate until sticky;

2. Cut the garlic sprouts into sections;

3. Cut the tofu into slices, then into strips, put them in a plastic sieve and place the sieve in cold salt water;

4. Open the pot, pour the broth, bring to a boil, and use a dense mesh sieve to skim off the foam on the surface;

5. Pour in shredded mushrooms and black fungus first, bring to a boil for a while;

6. Pour in the shredded pork and beef, and continue to boil the soup;

7. Take the entire sieve containing the tofu out of the salt water to drain the water;

8. Gently pour in the shredded tofu and use the back of a spoon to spread it out. Don't use too much force as the shredded tofu is very fragile. Let the soup continue to cook for a while.

9. Add a little salt 1/2 teaspoon (because the ham soup base is a little salty, so use less salt), 1 tablespoon cooking wine and 1/2 teaspoon pepper, add appropriate amount of water starch, gently push evenly with the back of the spoon, the soup should not be too thick, then turn off the heat, immediately sprinkle in the garlic sprouts, drizzle a few drops of sesame oil, OK.

The mushroom and tofu soup that I introduce today is delicious and you can’t miss it. Try making it now and satisfy your taste buds.