Mushroom tofu lean meat soup, the soup is fresh, the meat is smooth, the tofu is tender, warm and not greasy

Today I would like to share with you a Kuaishou mushroom lean meat soup, which has a light and delicious taste and is suitable for all ages.   

 

【Mushroom tofu lean meat soup】

Ingredients: 250 grams of tender tofu, 150 grams of lean meat, 100 grams of Xiuzhen mushrooms, 80 grams of broccoli

Excipients: garlic slices, ginger slices, salt, white pepper, corn starch

【Directions】

Step 1: Prepare the main ingredients: lean pork, southern tofu, mushrooms, broccoli

Step 2: Handle the ingredients and cut the tofu into small pieces for later use. To make this dish, Ze Rui's mother chose southern tofu, and the southern tofu used to make the soup is more tender than the northern tofu. Northern tofu is more suitable for cooking methods such as roasting and frying.

Step 3: Break the broccoli into small florets, wash and set aside, and wash the pocket mushrooms and control the dry water for later use.

Step 4: Put water in a pot and put it on the fire, add a little salt, put in the cut tofu and cook for three or two minutes. Add a little salt to the tofu and cook it, one is that the tofu is not easy to taste, so that the tofu has a little bottom taste, and the other is to make the tofu firmer, and the tofu is not easy to break in the later operation. The third is also to remove part of the beany smell.

Step 5: Blanch the processed broccoli and pocket mushrooms and remove them for later use.

Step 6: Now process the lean meat, slice the lean meat, not too thin.

Step 7: Put the sliced lean meat on the cutting board, dip it in a layer of cornstarch, and beat it with a rolling pin until the meat slices become thin until they reach the desired thickness. The meat slices in the pot are blessed with cornstarch, and they will be particularly smooth and tender after cooking. The force is more even when struck.

Step 8, all the meat slices are beaten in turn and set aside, and each meat slice is three or four times larger~~

Step 9: Put oil at the bottom of the pot, stir-fry garlic and ginger slices, and add an appropriate amount of water or clear soup.

Step 10: Add the blanched tofu and pocket mushrooms to a boil over high heat, change to low heat and cook for a few minutes to bring out the umami of the mushrooms.

Step 10: After cooking the mushrooms to bring out the aroma, add the beaten meat slices one by one. Place the slices of meat into the pan one by one, without sticking together.

Step 11: Put the meat slices into the high heat and boil until the meat slices change color and are cooked thoroughly, add an appropriate amount of salt, chicken powder and other seasonings.

Step 12: After seasoning, add the blanched broccoli and a little white pepper to turn off the heat and start the pot.

Step 13: Put it in a soup basin, sprinkle some chopped coriander or chopped chives to enhance the color and flavor, and then add a few drops of sesame oil to serve.

Finished product! The soup is fresh, the meat is smooth, the tofu is tender, and the slightly cold late autumn comes to such a bowl, the appetite is warm, and you don't have to worry about gaining weight~~