Yam and tomato tofu soup
By MarielaBoehm
Tomatoes are not only rich in vitamins A, C, B1, B2, carotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, but also contain protein, carbohydrates, organic acids, and cellulose. In recent years, research by nutrition experts has found that tomatoes also have new health effects and medicinal value in preventing and treating various diseases. Therefore, tomatoes are nutritious and are a household name. The soup tastes a little sweet and sour when added with tomatoes.
Recipe Recommendations
- iron stick yam appropriate amount
- tomato appropriate amount
- tofu appropriate amount
- egg appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sweet and sour
- burn
- ten minutes
- ordinary
Steps for Yam and tomato tofu soup
1
Prepare ingredients.
2
Cut tofu into slices.
3
Knock the eggs into the bowl.
4
Heat the oil in the pan, add the egg liquid, spread out into a round egg skin, and take out of the pan.
5
Wash the ingredients, peel and slice the yams, cut the tomatoes into slices, minced green onions, and cut the egg skins into thin strips.
6
Heat the oil in the pan, add the tomatoes, and stir-fry quickly.
7
Add the yams and stir fry a few times.
8
Add appropriate amount of water, then add salt, continue to stir well, and bring to a boil.
9
Add tofu.
10
Add the egg skins, cover, and bring to a boil over high heat.
11
Then, sprinkle in the chopped green onion.
12
Finally, sprinkle in the chicken essence, stir evenly, and serve in a soup bowl.