How to Cook Yummy 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. 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. Tofu and Mushrooms in Oyster Sauce : Authentic Chinese Stir Fry Cooking. Chinese Soup-Tofu Puffs Country Stew(乡下油豆腐汤）. haiyanlaiheskin. 鱼丸汤 Fish ball soup 丸汤 Meat ball soup 蛋花汤 Egg & vegetable soup 蛤蜊汤 Clams soup 牡蛎汤 Oyster soup 紫菜汤 Seaweed soup 酸辣汤 Sweet shao-mai烧麦preserved bean curd 腐乳bean curd豆腐. fermented blank bean 豆豉 pickled cucumbers 酱瓜. preserved egg 皮蛋 salted duck egg 咸.

In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. While other species are sometimes referred to by more specific common names. 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. You can cook Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 using 7 ingredients and 3 steps. Here is how you achieve that.

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

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

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. 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

1. 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..
2. Cut tofu into cubes and toss them into the broth. Break oyster mushroom. Cook for 1~2 minutes..
3. 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. I love cooking mapo tofu for a quick lunch or dinner. Order your Oyster card travelcard, check Oyster card prices or top up Oyster Pre Pay. Stinky tofu is one of the most popular national snacks in Taiwan. Read cool facts about this super popular Chinese street snack.