Chinese Food
Sauerkraut, mushroom, beef and tofu in casserole
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Kimchi. Most of the people who pursue Korean dramas love it. But for us little Southern girls, it's too spicy to eat directly. Instead, it's soup. Put some southern tofu and Flammulina mushroom on it, and put in the fat cow. It's a perfect match. Pickles cover up the coquettish smell of fat cattle. Flammulina mushroom absorbs the fat cattle's extra oil. Is there anything picky about this soup?
Cooking ingredients
Cooking Steps
Step1:Prepare garlic cloves and lemon leaves.
Step2:Shred the lemon leaves.
Step3:You Shi Hui bought pickles. Recommend this brand ~ it's really good
Step4:Cut into segments.
Step5:Defrost and cut the fat cattle in half (not fresh. Ugly. Don't mind).
Step6:Tender tofu. Cut into pieces.
Step7:I made shredded radish by myself.
Step8:Wash the Flammulina mushroom and break it off.
Step9:Materials are ready.
Step10:Wash the cilantro.
Step11:Boil water in the pot. Add garlic, pickles and tofu.
Step12:Then add shredded radish.
Step13:Then put in the Flammulina mushroom.
Step14:When the Flammulina mushroom is almost ready, add the fat cattle.
Step15:The fat cow is cooked. Add a teaspoon of salt and coriander.
Step16:Add lemon leaves. Turn off the heat.
Cooking tips:1. The lemon leaves are picked from my own lemon tree. After adding them, they add a lot of color to the soup. 2. Cut the fat cow in half. It can ripen quickly. It tastes better. 3. You don't need to add too much salt, because pickles are salty. There are skills in making delicious dishes.
