Tofu and green vegetable soup

Overview

In the winter, I can only grow mustard seeds, and I harvested some. I want to try making tofu soup, which can also be regarded as one green and two white, and add some minced mushrooms and minced meat. Although the dish is very ordinary, I really enjoy it. It can be regarded as a warm winter dish, haha. This soup is easy to source and not difficult to make. It is suitable for all seasons and is suitable for all ages.

Tags

• soup
• home cooking
• big mushroom
• corn starch
• egg
• minced pork
• potherb mustard
• sesame oil
• tofu
• cooking oil
• pepper
• salt

Ingredients

Steps

1. 1 Soak the winter mushrooms overnight, soak the harvested mustard seeds for two hours, wash and cut into sections about 1 cm long;

   

2. 2 Boil a pot of water, add about 1 tablespoon of cooking oil, put the vegetables in the pot, shake it a few times with a spatula, take it out of the pot, filter the water and set aside;

   

3. 3 Add another 1/4 pot of cold water to the pot, break up the minced meat, turn on medium-high heat, and cook until foaming, remove the minced meat and rinse off the foam;

   

4. 4 Pour the mushrooms and the water for soaking them into the pot. Pour away any sediment at the bottom of the bowl, and then add the corresponding water to about 1/3 of the depth of the pot;

   

5. 5 Use a tofu box to draw lines;

   

6. 6 Pour the tofu into the pot, boil until the water boils, turn to medium heat and simmer for about 5 minutes;

   

7. 7 Pour in the minced meat and vegetables, add about 1.5 teaspoons of refined salt, 1/3 teaspoon of pepper, stir a few times, add water starch mixed with 1 tablespoon of cornstarch and 4 tablespoons of water, and stir gently;

   

8. 8 Turn off the heat, pour in the beaten egg liquid, pour in 1 teaspoon of sesame oil, stir gently for a few times before serving.