Chinese Food
Tomato mushroom and tofu soup
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Today, jin'er shares with you a soup that is suitable for drinking in summer. The ingredients are simple, the method is simple, the appetizer is not greasy, the calcium supplement is also used to reduce fat
Cooking ingredients
Cooking Steps
Step1:First draw a cross on the top of the tomato. Scald with boiling water. Peel.
Step2:Dice the tomatoes.
Step3:Take the white mushroom to the root. Wash and cut the small section. Set aside.
Step4:Cut tofu into small pieces. Set aside.
Step5:Remove the shell and line of fresh shrimps. Spare.
Step6:Wash the cilantro.
Step7:Take out the Maifanshi non stick pot and put a little oil in it. Heat it.
Step8:Add diced tomatoes and cook to this extent. Add water and cook.
Step9:Add white mushroom and tofu to the tomato soup. Cook for three minutes.
Step10:Add in the shrimp. Cook for two minutes.
Step11:Put in an egg. Break it up with chopsticks.
Step12:After boiling, add starch water. Cook again until light. Add salt, soy sauce and pepper to taste. Sprinkle with coriander.
Step13:A bowl of tomato mushroom soup with appetizer and fat reduction is finished.
Step14:A bowl of soup for summer.
Cooking tips:1. Don't cook the white jade mushroom too long. It's crispy and tender. 2. Add starch water to thicken the soup. Don't add anything you don't like. 3. Tomatoes need to be peeled so as not to affect the taste. There are skills in making delicious dishes.
