Cooking Steps

1. 

   Step1:Boil in wate

2. 

   Step2:Put in the Coprinus to boi

3. 

   Step3:White flavour enhancer is suitable for soup. Dark flavour enhancer is suitable for picklin

4. 

   Step4:Add a spoonful of miso and stir well over low heat to turn off the heat. Miso is not suitable for long-term high-temperature stew

5. 

   Step5:Make tender tofu and kunbu with water. Note that the shelf life of tender tofu is generally three day

6. 

   Step6:Put the tender tofu into the bow

7. 

   Step7:Plus a little kunb

8. 

   Step8:Just pour the soup into the bow