Spinach tofu soup
By CullenBeatty
Originally, I cut the minced coriander and prepared to sprinkle some last, but after blending the flavor, I felt that it was completely unnecessary. It was already very delicious, so I didn't use it. Of course, if you like to eat coriander, it doesn't hurt to add some. Hehe.
Recipe Recommendations
- spinach appropriate amount
- tofu appropriate amount
- eggs appropriate amount
- onion appropriate amount
- garlic appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- pepper appropriate amount
- old vinegar appropriate amount
- sesame oil appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Spinach tofu soup
1
Cut the tofu into small pieces and place it in a cold water pot, open fire, take it out for a while and soak it in cold water.
2
Prepare other ingredients, wash the spinach and cut it in half; beat the eggs; chop the green onions and slice the garlic.
3
Open fire, pour appropriate amount of oil into the pan, heat it, add spring onions and garlic and stir-fry until fragrant.
4
After frying until fragrant, add the drained spinach and stir fry until tender.
5
After the spinach is soft and mixed well with the oil, add appropriate amount of water or stock, and add the tofu into it.
6
After boiling over high heat, add salt, chicken essence, pepper powder, and pepper powder to taste.
7
After boiling over high heat again, turn the beaten eggs into the pan in a circle. After boiling over high heat, turn to low heat.
8
Finally, add a little mature vinegar and appropriate amount of sesame oil, turn off the heat and serve out.
9
Finished product picture, if you like to eat chili peppers, you can add appropriate amount of chili oil.