Boil Tofu with Scallops and Mushrooms2021-05-16
- Yield : 1
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
The dish is fresh, simply and health.
- Beancurd(Tofu)(cut into large cube) 350g
- Scallop 8 pcs
- Honshimeji Mushroom 50g
- Green Pea 2 tbsp
- Cornstarch 3 tsp
- Water 9 tsp
- Chicken Broth 250 ml
- Egg(beaten) 1 pc
Blanch beancurd(Tofu), scallops, mushrooms and green peas separately in half wok of boiling water, drain well and set aside.
Bring chicken broth to a boil, add all ingredient and cook for 5 minutes.
Mix cornstarch and water. Stir in cornstarch mixture to thicken. lastly stir in egg. Serve.
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