Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. 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 can achieve it.
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
- Make ready 1/2 package silken tofu
- Take 1 Kombu sheets, hand size
- Prepare 5 dried anchovies
- Get 1 cup loose packed mugwort shoots
- Take 1/2 onion
- Take 1 cup oyster mushroom
With its thick sauce, rich flavor and the aroma of sesame seed oil, you won't miss your meat. 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. 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.
Steps 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.
Yes, almost identical and there was no doubt about it. 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. Tofu with Shrimp, or 蝦仁豆腐, is a braised chinese dish that looks deceptively simple but is gorgeous when you eat it. A soothingly mix of textures: the crunch of the sweet shrimp, the silkiness of the tofu flavored with the sea tastes of the fresh shrimp, the succulently tasty creamy sauce that clings gently. Mapo Tofu can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes.
So that is going to wrap this up for this special food oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
