Introduction to this issue: It’s cold, I’ll teach you how to make delicious mushroom soup. It’s nutritious and warm all over the body.
As the saying goes, “Eat radish in winter, eat ginger in summer, and drink mushroom soup all year round.” It can be seen how good the mushroom soup is to people. Bacteria are rich in 18 kinds of amino acids needed by the human body. Mushrooms contain a large amount of nutrients, among which the content of protein is mostly more than 30%, which is much higher than that of ordinary vegetables and fruits.
It's cold, so I'll teach you how to make delicious mushroom soup, and use tomatoes, mushrooms, fungus , eggs, tofu, etc. to make it together. The lazy method is very simple, rich in nutrition, supplements the protein needed by the body, improves immunity, and is not as nutritious as big fish and meat. Make this soup in cold weather. Eat it completely warm and not afraid of the cold. Let's share the detailed method of this soup below:
[Tomato Mushroom Soup] Required Ingredients: 1 tomato, White Jade Mushroom 120g, 5-6 mushrooms, 1 small bowl of fungus, 4 eggs, 1 piece of tofu, appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 1 teaspoon of chicken essence, 1 teaspoon of white pepper powder,
Preparation steps:
1. Prepare the required ingredients and soak the fungus in cold water in advance. Mushrooms are added according to the variety you like to eat, including enoki mushrooms, syrup mushrooms, and oyster mushrooms.
2. Cut the tofu into small pieces, cut the mushrooms into slices, cut the white jade mushrooms off the roots, and divide them into small flowers.
3. Cut the fungus into shreds, cut the top of the tomatoes into a cross knife, put it in a bowl, drizzle it with boiling water, peel off the skin of the tomatoes, and then cut the tomatoes into diced them, and knock the eggs into the bowl for later use, without breaking them.
4. Add water to a boil in the pot, put the mushrooms, white jade mushrooms, and black fungus shreds into the pot together and blanch them. After the water boils, cook for 1-2 minutes, remove and drain the water and set aside.
5. Add oil to the pot, heat it, add eggs and fry them, and fry them on both sides of the egg cake to make golden.
6. Put out the egg cake and cut the egg cake into 2-3 cm squares.
7. Heat the remaining oil in the pot, add chopped green onion and minced ginger and stir-fry, add diced tomatoes and stir-fry, stir-fry the diced tomatoes and water.
8. Add hot water, add blanched mushrooms, white jade mushrooms, and black fungus, then add tofu cubes and egg cubes, bring to a boil over high heat, boil for 2-3 minutes, add salt and chicken essence to season, turn off the heat, add white pepper powder, stir well, and sprinkle with coriander section, a delicious and nutritious tomato and mushroom soup is ready.
Tips: Blanching mushrooms can remove the odor and impurities of mushrooms and make the mushrooms taste purer.
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