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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

See great recipes for Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 too! Tofu and Mushrooms in Oyster Sauce : Authentic Chinese Stir Fry Cooking. Clams, flour, garlic, green chili pepper, mugwort, onion, perilla seeds powder, red chili pepper, soybean paste.

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. 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 that.

The ingredients needed to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
  1. Make ready 1/2 drained shelled oysters
  2. Make ready 1/2 package silken tofu
  3. Prepare 1 Kombu sheets, hand size
  4. Take 5 dried anchovies
  5. Take 1 cup loose packed mugwort shoots
  6. Take 1/2 onion
  7. Prepare 1 cup oyster mushroom

This is the BEST vegetarian version of the famous General Tso's dish. soup of the day. 【下厨房】牡蛎干栏目为您推荐牡蛎干做法大全,牡蛎干怎么做好吃技巧分享,牡蛎干最正宗的做法和牡蛎干家常做法推荐,更多牡蛎干的简单做法就来下厨房。 牡蛎干. 家常版爆香海蛎干. 蚝蛎干（海蛎干）、酸笋、大葱、干辣椒、蒜头、花椒粉、料酒、蚝油、生抽. Mugwort is a common name for several species of aromatic flowering plants in the genus Artemisia. In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. Let the tofu stay in the plate for coupe of minutes, then carefully discard the water released.

Instructions to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
  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.

Then mix in all the other sauces. Drizzle the sauce over the steamed tofu and serve the dish hot. For faster navigation, this Iframe is preloading the Wikiwand page for 茵陈蒿汤. 参考资料. 茵陈蒿汤 Yin Chen Hao Tang 中药方剂图像数据库 (香港浸会大学中医药学院) （中文）（英文）. 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.

So that’s going to wrap this up for this exceptional 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’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!