雪菜菌菇汤Pickled Mustard and mushroom soup

Directions

雪菜是长江流域普遍栽培的冬春两季重要蔬菜，以叶柄和叶片食用，营养价值很高。雪菜是十字花科植物芥菜的嫩茎叶，性味凉，归肺、脾、胃经。具有利尿止泻，祛风散血，消肿止痛的作用。

Step 1

把雪菜冲洗干净，切小段待用。Wash pickled mustard, cut section and set aside.

Step 2

冬菇切粗条，金针菇切去根部再切段。Cut mushroom into thick shredded; remove fresh enoki mushroom root and cut section.

Step 3

锅中加少许油，加入雪菜和鲜冬菇略炒匀，再加入水煮至滚。Heat some oil in wok, saute pickled mustard and fresh mushroom till fragrant, add in water and bring to boil.

Step 4

加入番茄，鲍鱼菇和鲜金针菇，转小火煮约10分钟。Add in tomato, abalone mushroom and fresh enoki mushroom, turn to low heat, simmer for 10 minutes.

Step 5

最后加入调味料和水豆腐煮一会儿，即可享用。Lastly add in seasoning and soft tofu, serve hot.