The recipe for Japanese tofu, fungus, and carrot soup

Health benefits

Carrots: Clearing heat and detoxifying

White sugar: low protein

Ingredients and materials

One Japanese Tofu

Moderate amount of dried fungus

Half a carrot root

Moderate amount of edible oil

One scallion

Two spoons of salt

Two spoons of white sugar

A small spoonful of chicken essence

The recipe for Japanese tofu, fungus, and carrot soup

1. Ingredients: Japanese tofu, soaked black fungus, carrots, scallions

2. Pour cold water into the pot, bring it to a boil, put the fungus in the pot and cook for a while, then remove it to settle the sediment in the gaps between the fungus

3. Cut the carrots and Japanese tofu into slices, cut the fungus into strips (fine or coarse cuts are acceptable), and chop the scallions into small pieces

4. Heat a wok, pour in cooking oil, add Japanese tofu, and fry until both sides turn golden brown

5. Then add the fungus and carrots, turn down the heat (be careful not to let the fungus burst out), gently stir fry a few times

6. Pour in cold water, add two small spoons of salt, two small spoons of white sugar, and one small spoon of chicken essence, and wait for it to boil (╹◡╹)

7. After boiling, pour into a large bowl, sprinkle with chopped green onions, and complete Fresh and elegant Japanese tofu soup

Tips

Japanese tofu is pan fried until both sides turn golden brown. When stir fried or boiled, it is not easily spoiled and has a good taste

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