The mushroom tofu, seasoned by thick soup, is simple, delicious and refreshing, and it is better to eat in summer!
Add a little oil to the pot and pour the washed white jade mushrooms and soaked black fungus into the stir fry for a while.
Pour a bowl of water, add thick soup and tofu, and simmer for 10 minutes.
Blend 2 tablespoons of water starch and pour it into the pot.
Finally, sprinkle a small amount of chopped pepper to make a pot!
1. Because the mushroom soup is made, the soup is selected from the taste of mushrooms and soup. Other flavors of soup can also be done. 2. Seasoning with a thick soup is enough. If you put more water, you can add a little salt and MSG.