Hey everyone, it’s me, Dave, welcome to my 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. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something that I have loved my whole life. They are nice and they look wonderful.
Retired Chief Cook Fai , teach you , how to make this very Healthy dish. Easy to make, economical too, but super. One simple tip is to add some kimchi juice to the soup. of course, all the essence from the fermentation process is in the juices right?
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:
- Get 1/2 drained shelled oysters
- Make ready 1/2 package silken tofu
- Take 1 Kombu sheets, hand size
- Take 5 dried anchovies
- Get 1 cup loose packed mugwort shoots
- Make ready 1/2 onion
- Prepare 1 cup oyster mushroom
Clams, flour, garlic, green chili pepper, mugwort, onion, perilla seeds powder, red chili pepper, soybean paste. Mugwort Artemisia vulgaris, is nutrient dense herb support for Digestion, Breech Birth, Menstruation and Menopause, Epilepsy and hysteria treatment. Artemisia vulgaris, commonly known as Mugwort is actually a perennial medicinal plant in the genus Artemisia and Asteraceae ⁄ Compositae (Aster. Seasoned Tofu are fried tofu served in a mixture of Asian seasoning.
Instructions 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.
This is a good appetizer, and even a meal by itself. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! 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.
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. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
