The summer heat is unbearable, don't "hard", use these 3 things to cook, clear heat and moisturize dryness, and benefit the spleen

 What I share with you today is a home-cooked food with half soup and half vegetables, stewed tofu with mushrooms and rape, with vegetables and soup, which clears heat and moistens dryness in summer, nourishes the stomach and spleen     

How to make stewed tofu with shiitake mushroom rape

Ingredients: 500 grams of tofu, 200 grams of rape, 300 grams of shiitake mushrooms, a little wolfberry.

Ingredients: 1 piece of ginger, 1 teaspoon of white pepper, 2 teaspoons of cooking wine, 2 teaspoons of sesame oil, half a teaspoon of chicken essence, appropriate amount of salt and oil.

The first step is to rinse the tofu briefly, cut it into tofu slices, pour water into the pot and boil, throw the tofu slices into boiling water, blanch for about 3 minutes, turn off the heat and remove them, and drain the water.

In the second step, wash and drain the rape, cut off the roots, cut the rape into long strips vertically, select the hard stems of the mushrooms, wash and cut them into mushroom pieces, and wash and slice the ginger.

The third step is to pour out the water for blanching the tofu in the pot, wash the pot and add new water, boil over high heat, put the mushroom pieces into the pot, add cooking wine, blanch for 2 minutes, skim off the foam, blanch until soft, remove the mushrooms and drain them for later use.

The fourth step is to heat the oil pan on high heat, pour an appropriate amount of oil and cook it to 6 hot, add the ginger slices and stir-fry, fry the ginger fragrance to it, and fry until the ginger slices are dry.

Step 5: Fill the pot with water, pour more water, then add tofu slices and mushroom cubes, bring to a boil over high heat and simmer over medium heat for 8 minutes.

Step 6: Wait for the soup to stew until it is a little whitish, add rape, wolfberry, add white pepper, chicken essence, and salt to taste, continue to simmer for 2 minutes, pour in sesame oil and stir evenly to turn off the heat, and put out the stewed dishes in the pot and it is ready.

Tips:

Tofu and shiitake mushrooms must be blanched, because these two ingredients themselves have a beany smell and mushroom earthy smell, and remember to blanch separately to prevent flavor transfer between the ingredients.