Tofu Button Vegetable and Meat Soup
A springtime wild-greens soup built around kouzi greens that taste bitter at first then turn sweet, cooked with tofu and meat for a rustic, nostalgic bowl.
Instructions
- 1
There are many wild vegetables in spring. I don't know the scientific name of this vegetable; we call it 'Button Vegetable.' It tastes a bit bitter when eating, but it turns sweet after swallowing. Every year in this season, many people go specifically to pick a lot of it during Qingming or spring outings.
- 2
There are many wild vegetables in spring. I don't know the scientific name of this vegetable; we call it 'Button Vegetable.' It tastes a bit bitter when eating, but it turns sweet after swallowing. Every year in this season, many people go specifically to pick a lot of it during Qingming or spring outings.
- 3
Wash and drain.
- 4
Slices of front pork belly are lightly marinated with starch, chicken essence, and oil.
- 5
Put water in the pot and cut the tofu into small pieces and put them in to cook.
- 6
After the water boils, add the slices of meat and cook until done, then add the vegetables.
- 7
Turn off the heat and season.
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Ingredients
Main Ingredients
- Button vegetableto taste
- Tofuto taste
- Front sandwich meatto taste
Seasonings
- Starchto taste
- chicken essenceto taste
- Saltto taste
- oilto taste