Entering the dog days, it is better to drink more of this soup to eat meat, it is sour and appetizing and greasy, and a bowl is not enough to drink

This is a delicious soup with zero difficulty, the method is very simple, I guarantee that you will see it, let's take a look at this [tomato mushroom tofu soup] How to do it, right?                      

 

 Tomato mushroom tofu soup

Ingredients: 1 large tomato, 150g enoki mushroom, 60g shiitake mushroom, 400g soft tofu

Excipients: 30g ham sausage, 10g green onion, 10g ginger, 10g shallot

Seasoning: 15ml peanut oil, 3g salt, 2g starch, 5ml sesame oil

Others: 2040ml of drinking water

Production process:

1. First of all, we need to prepare all the ingredients needed to make tomato mushroom and tofu soup, and first use a knife to cut a cross knife on the tomato.

 

2. Wash the mushrooms and cut them into mushroom slices for later use.

 

3. Cut off the roots of enoki mushrooms, clean them, and then break the enoki mushrooms connected together by hand and disperse them.

 

4. Cut the ham sausage into shreds; Slice the green onions and shallots separately; Ginger cut into shredded ginger.

 

5. Remove the lid of the tofu, buckle it to the board, cut off the four corners with a knife, and then take out the whole piece of tofu completely. Use a knife to cut the tofu into thin and even slices and put them in a bowl for later use.

 

6. Put an appropriate amount of water in the soup pot and bring to a boil over high heat, after the water boils, put in the enoki mushroom blanching, then drain the water and set aside.

 

7. Put in the tomatoes that have been crossed by the cross knife, blanch until the skin of the tomato cross knife is slightly upturned and take out. Peel the tomatoes and cut them into small cubes for later use.

 

8. Heat the wok over medium heat until the palm of the hand is hot, pour in 10ml of peanut oil, and stir-fry the chopped green onion and ginger after the oil is hot. Add the mushroom slices and stir-fry until slightly tender.

 

9. Pour in the shredded ham sausage, stir-fry evenly, and set aside.

 

10. Pour 5ml of peanut oil into the wok, add the diced tomatoes after the oil is hot, and stir-fry until the tomatoes are soft and out of the soup.

 

11. When the tomatoes are slowly simmered until the soup is thick, add 2000ml of drinking water and bring to a boil over high heat. After boiling, add the blanched enoki mushrooms and scatter them.

 

12. Add the fried mushroom slices and shredded ham sausages, then pour in the sliced tofu slices.

 

13. Mix 2g of starch and 40ml of drinking water into water starch, pour the adjusted water starch into the pot and stir well. Add 3g of salt, 5ml of sesame oil, sprinkle in 10g of chopped shallots, stir well, turn off the heat and remove from the pot.

 

Cooking Tips:

1. Don't put the tomatoes directly into the soup to cook, be sure to chop and fry until the soup is thick and then add water to cook the soup, so that the tomatoes can fully melt into the soup, and the soup will taste more delicious, sour and appetizing. Tomatoes should try to choose the kind that is ripe and sandy, and the taste will be better.

2. Mushrooms can be replaced with any variety you like, such as white jade mushrooms, seafood mushrooms, oyster mushrooms, king oyster mushrooms, and crab mushrooms.

3. In addition to tender tofu, you can also choose old tofu and Japanese tofu.

4. If there are fresh shrimp or shrimp or dried shrimp in the refrigerator, you can also put some of them, and the taste will be more delicious.

5. Because the nutrients contained in any one ingredient will not be very comprehensive, it is recommended to use a variety of ingredients to mix and cook soup, which is not only delicious, but also more nutritious.

6. Drink the soup should not be too urgent, too hot will easily cause scalding of the mucosa of the digestive tract, and it must be eaten when it is not too hot.