Frozen tofu Chowder

Frozen tofu Chowder

Introduction:

Production steps:

Step 1: put the southern bean curd in the refrigerator the night before, thaw it the next day, cut the frozen bean curd into pieces, slice the bamboo shoots, and remove the shells of broad beans and green beans

Step 2: first put the soybeans into the pot, add a small amount of cold water to boil. After boiling, add appropriate amount of salt and oil, then add frozen tofu, black fungus and mushroom, cover and cook for a while

Step 3: add monosodium glutamate, laver and vegetable ingredients to qianzhangbao, egg dumplings and whip bamboo shoots (they are all cooked, so you can add them later). Cover the pot and cook for half a minute

Step 4: Well, I'm rather lazy. I'll serve the pot directly. Anyway, it's just mom and dad and me*^__ ^*(laughter)

Materials required:

Frozen tofu: right amount

Soybeans: moderate

Auricularia auricula: right amount

Lentinus edodes: right amount

Thousand bags: right amount

Dumplings: right amount

Whip bamboo shoots: appropriate amount

Broad bean: right amount

Laver: right amount

Oil: right amount

Salt: right amount

MSG: right amount

Note: whip bamboo shoots are unique to Huzhou. Basically, every summer, my parents go to the mountain to dig a lot of them, but if they are not shelled, it's better not to spend the night, because the oxidation of bamboo shoots is faster. Of course, they are the freshest ones just dug from the mountain

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light