How to make mushroom and tofu soup - Chinese cuisine

1
Wash the oyster mushrooms and seafood mushrooms, cut the tofu into cubes and set aside. Cut the tender leaves of the cabbage.
2
Put a little oil in the pot, add the ginger slices and stir-fry until fragrant.
3
Add the oyster mushrooms and seafood mushrooms and fry until soft
4
Put in an appropriate amount of water, put in the tofu, put the cold water in the pot and start cooking.
5
Cover the lid and cook for about five minutes.
6
Open the water and add the cabbage leaves and fruit and vegetable seasonings.
7
Crack in an egg and stir evenly before serving.
8
Light soy sauce, sesame oil. Make a saucepan with bean paste.
9
It’s ready. It’s very beautiful.

The seasonal vegetables inside can be freely mixed.