A "sports ginseng" made by a chef from the big vegetable and unbounded radish is to let all the people who have tasted speak the spirit. It’s just plain white radish, but it makes the soup rich and white like milk. Although it is vegan, it only uses ginger, mushrooms, parsley and tofu skin to match, and there is no excessive seasoning. A plate of people is called a good dish, this definitely requires a certain amount of skill, especially the cut of those filaments, not to eat a few years of radish dry rice certainly can not learn.
Peeled radish, half cut and half sliced
Mushrooms are run with warm water, washed and cut into silk
Cut the tofu skin and bake it in the oven at 80 ° C for 15 minutes.
Caraway washed and cut into slices
Pour the olive oil into the pan
Add radish slices and ginger slices to stir-fry
Pour about 800 ml of water into the pot and boil.
Cover the lid and simmer for 20 minutes to turn off the heat.
Use a cooking machine to break, filter and take the soup for later use. Look, is it like milk?
Another pot of pour olive oil
Under the radish, stir-fry until soft
Pour the radish soup
Put the tofu, shredded pork, and boil for 20 minutes.
Add some salt, pepper, and mushroom seasoning, then turn off the heat and sprinkle with parsley.