It’s best to have a bowl of hot soup in winter, but I’m afraid the meat will string up. How about vegetarian soup


Half a box of tender tofu
1 small section of winter bamboo shoots
1 carrot
2 mushrooms
3 Pleurotus ostreatus
1 tsp rice vinegar
2 g salt
1g monosodium glutamate
1 tablespoon water starch
1 shallot


Step 1
Material ready

Step 2
Diced mushrooms, shredded carrots, shredded pingru, shredded winter bamboo shoots, chopped green onions

Step 3
First boil the shredded bamboo shoots under the water, remove the oxalic acid with water, and then put the mushrooms out with water for standby

Step 4
Heat the pot, put a little oil, and fry the ingredients except tofu in the pot a little

Step 5
Add water and rice vinegar and start boiling. After boiling, turn to medium low heat and simmer for 3 minutes

Step 6
Meanwhile, cut the tofu well

Step 7
Stew for 3 minutes, add shredded tofu and continue to boil

Step 8
Prepare water starch, pour it into the soup and stir with a spoon

Step 9
When the soup boils again, add monosodium glutamate to taste, and then sprinkle with scallions