Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Trust us when we say that Vitasoy Organic Sprouted Tofu tastes good on its own, but it's even better after absorbing the spicy and tangy kimchi flavours. RECIPE BELOW: This is a simple healthy vegetarian style stir fry dish made with tofu and an assortment of mushrooms in a savory flavorful oyster sauce. Retired Chief Cook Fai , teach you , how to make this very Healthy dish.
Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
- Make ready 1/2 drained shelled oysters
- Get 1/2 package silken tofu
- Make ready 1 Kombu sheets, hand size
- Make ready 5 dried anchovies
- Get 1 cup loose packed mugwort shoots
- Get 1/2 onion
- Make ready 1 cup oyster mushroom
Salted Vegetables & Tofu Soup (咸菜豆腐汤) (with tomatoes, prawns/squids, lean pork, carrots & sour plums). Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy. I made this Claypot Tofu sometime back and was really pleased with it because it tasted exactly like the one I had at the zhi char stall. Yes, almost identical and there was no doubt about it.
Instructions to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
- Make dashi broth ahead of time if possible. Otherwise put onion, Kombu and dried anchovies in a soup pot with 4 cups of water. Bring it to a boil and reduce it to simmer for 20 minutes. Drain and discard the solids.
- Cut tofu into cubes and toss them into the broth. Break oyster mushroom. Cook for 1~2 minutes.
- Finally throw in oyster and mugwort leaves. Immediately turn off the heat. The residual heat is more than enough to get oysters cook through but not over. Serve as a side.
Beef Kimchi Silken Tofu Soup (Soondubu Jjigae) Recipe & Video. Also you can make it with any type of protein you would like, such as pork, chicken, shrimp, clam, oyster and more! Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it's almost as good, if not better than the ones at the restaurant! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was unfortunate.
So that is going to wrap it up with this special food oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
