Bean curd soup with shepherd's purse and crab mushroom

Bean curd soup with shepherd's purse and crab mushroom

Introduction:

"The soup in spring is delicious and fresh with vegetarians and wild vegetables. Shepherd's purse with crab mushroom and bean curd, although it is all vegetarian, but because of the increase of plant protein, nutrition is very comprehensive. I have tried to make this soup with lean meat or Flammulina velutipes, and the taste is not as delicious as crab mushroom. Chicken soup and high soup can be used at the bottom of the soup, but clear water can better reflect the beauty of the soup. "

Production steps:

Step 1: wash the shepherd's purse, blanch it in boiling water with a little salt until the water boils again, and take it out immediately;

Step 2: immerse in cold water to cool;

Step 3: squeeze dry water, finely cut into small pieces;

Step 4: cut off the roots of crab mushroom, wash and set aside;

Step 5: wash the southern tofu, first cut it into thick slices, then cut it into thick strips, and finally change it into diced tofu; put the diced tofu into light salt water, soak it for 15 minutes, take out and drain the water for standby;

Step 6: slice the ginger, mix the water and starch, break the eggs and set aside;

Step 7: stir fry in a wok, add cool oil to the wok, stir fry ginger slices until the edge of ginger slices scorches;

Step 8: add crab mushroom, turn to medium heat, stir fry until crab mushroom softens slightly;

Step 9: add Capsella bursa pastoris and stir fry for a while;

Step 10: add appropriate amount of hot water;

Step 11: after boiling, add diced tofu;

Step 12: after boiling again, add appropriate amount of salt to taste;

Step 13: when the soup is boiling, add appropriate amount of starch and thicken it;

Step 14: when the water boils again, pour in the egg flower;

Step 15: add appropriate amount of chicken powder (not necessary);

Step 16: add sesame oil and start the pot.

Materials required:

Shepherd's purse: 150g

South tofu: 150g

Crab mushroom: 120g

Ginger: moderate

Egg: 1

Boiled water: appropriate amount

Salt: right amount

Chicken powder: right amount

Starch: appropriate amount

Sesame oil: appropriate amount

Note: 1, Capsella contains oxalic acid, affect the absorption of calcium, blanching water will remove most of the oxalic acid. Therefore, no matter how you eat it, you'd better blanch it in advance, especially with tofu. The heat of blanching will not affect the taste. 2. After diced tofu is soaked in light salt water, the beany smell can be removed, and the tofu is resistant to boiling and not fragile. It can be treated in this way before cooking tofu. 3. The amount of water and the degree of thickening can be adjusted according to your own taste.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh