Recipe: 2021 Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. Oyster is recorded to be strengthen kidney jing which is the fundamental source for all other meridians. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. Mugwort is recorded in ancient medicine book to be one of the most magic herbs that works wonders for wasting diseases.

Mapo Tofu is a popular Chinese dish from Sichuan province. The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang), fermented black beans (douchi), and Sichuan peppercorn to name. Tofu and Mushrooms in Oyster Sauce : Authentic Chinese Stir Fry Cooking. 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.

Ingredients of Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤

Prepare 1/2 of drained shelled oysters.
It's 1/2 package of silken tofu.
You need 1 of Kombu sheets, hand size.
Prepare 5 of dried anchovies.
It's 1 cup of loose packed mugwort shoots.
You need 1/2 of onion.
It's 1 cup of oyster mushroom.

Clams, flour, garlic, green chili pepper, mugwort, onion, perilla seeds powder, red chili pepper, soybean paste. 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. In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes.

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 step by step

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..

It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. You can also add it into a dipping sauce for potstickers, or add it to wonton soup to enhance the flavor, or even on oatmeal! This bubbling hot, hearty Korean soft tofu stew (soondubu jjigae) is made with seafood. It cooks up so fast, making it perfect for a weeknight meal! However, Korean sundubu is not exactly the same as silken tofu which usually comes in a square box and in different consistencies such as soft, firm, and.