酸湯腐竹🫘🫘Sour soup yuba

酸湯腐竹🫘

食材🍠

有機黃豆腐竹，有機黑木耳，有機番茄，海鮮菇，有機芹菜，有機生薑

有機大豆油，有機原鹽，有機醬油

🎊製作辻程🎊

腐竹85g泡軟

黑木耳8g泡發後撕成小朵

海鮮菇40g切小段

番茄220g切小丁

芹菜15g切細絲生薑10g切絲

鍋中倒15g油，下入腐竹煎至表面金黃盛出備用

鍋中倒8g油，下入薑絲爆香

下入海鮮菇，炒出汁水

下入番茄和2g鹽，炒至軟爛出汁

下入腐竹和木耳、加300g水、15g醤油、3g

鹽，中小火燜煮8分鐘

下入芹菜段煮1分鐘即可

每天一道凈素食的詳細教程，其實素食並不單調❤️

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Sour soup yuba

Ingredients 🍠

Organic yellow tofu stick, organic black fungus, organic tomato, seafood mushroom, organic celery, organic ginger Organic soybean oil, organic raw salt, organic soy sauce

🎊Making Tsujichi🎊

85g yuba soaked until soft

8g black fungus soaked and torn into small florets

40g seafood mushrooms cut into small pieces

220g tomatoes cut into small cubes

15g celery,

shredded 10g ginger, shredded

Pour 15g of oil into the pot, add the yuba and fry until the surface is golden brown, set aside.

Pour 8g oil into the pot, add shredded ginger and sauté until fragrant

Add seafood mushrooms and stir-fry to release the juice

Add tomatoes and 2g of salt and stir-fry until soft and juicy.

Add yuba and fungus, add 300g water, 15g fermented soy sauce, 3g salt, simmer over medium-low heat for 8 minutes

Add the celery segments and cook for 1 minute

A detailed tutorial on a clean vegetarian diet every day.

In fact, vegetarianism is not monotonous ❤️