The trial report of Shi Yunsheng's original soup -- Chinese cabbage and bean curd in soup

The trial report of Shi Yunsheng's original soup -- Chinese cabbage and bean curd in soup

Introduction:

"Chinese cabbage is a frequent guest on the common people's table in winter, and Chinese cabbage bean curd is a home-made dish. The main cooking process is boiling, and then it is made with thick soup. The finished product has strong fragrance, fresh taste and rich taste. [Shi Yunsheng's original juice soup] is delicious and convenient, which saves the tedious process of hanging soup. [Shi Yunsheng's original juice soup] it is made with high-quality ingredients and tastes mellow. It can turn ordinary dishes into delicious dishes with rich meat flavor. Even at home, you can eat the soup in the shop. "

Production steps:

Step 1: prepare the ingredients.

Step 2: cut tofu into cubes.

Step 3: add a little oil into the frying pan and pour in the tofu.

Step 4: fry the tofu until golden on both sides, and remove.

Step 5: pour Shi Yunsheng's original juice into the pot and serve the soup.

Step 6: add the fried tofu and seafood mushrooms to the soup and cook for a while. Then add the cabbage and cook slightly. You can get out of the pot.

Materials required:

Shi Yunsheng's original soup: a box

Cabbage: 250g

North tofu: 250g

Seafood mushroom: 100g

Vegetable oil: right amount

Note: Shi Yunsheng's original juice soup tastes strong enough, so don't make any seasoning. If it tastes light, you can add some boiled water. Soup with original juice, cabbage and tofu are a perfect match.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh