Cook mushroom soup with tofu both efficient and easy to remake the dish cool bar very good for the body. If such were fed meat dishes, fish during the week, the menu changes with mushrooms cooked bean soup taste sour tamarind, fragrant aromatic taste crunchy mushrooms would be a bad choice.
The raw material for cooking tofu mushroom soup include:
- 6-7 small tofu bar
- 100g mushroom needle
- Tomatoes 200g
- Squeeze dry tamarind (or fresh tamarind)
- Scallions, cilantro
- peppers horn
- Spices: salt, seasoning seeds
- Cooking oil
Steps made mushroom soup cook tofu as follows:
Tofu non blanching boiling water and then move cubes to taste.
Mushroom original cutting needle, ensuring dilute brine for 15 minutes and rinse thoroughly with water and drain.
Bring me water and then crushed to extract tamarind water.
Tomatoes washed, cut his nose.
Sliced peppers, seeded spleen.
Scallions, cilantro picked, washed, cut into bite.
Place pans of hot oil, fried tomato with peppers until nine pieces. Seasoning salt, seasoning seeds.
Boiling pot of cold water and then pour water into the stir me. For mushrooms, beans and tomatoes sauteed in light boil. Season with spices and then turn off the stove.
Drop onion, coriander in a pot, cover brandished a slice is ladled out bowls can enjoy.
Mushroom tofu soup are used to cook delicious hot with rice. Especially with the cold weather, sipped hot sauce collapse How much soup cold turns fly off.
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