Today, I originally planned to serve a Hubei specialty cold dish "Preserved Egg Mixed with Sanzi". Who would have thought that the weather would not cook well? It rained heavily all day, lightning and thunder, and black paint smeared the color. I wanted me to go out in such a heavy rain to buy coriander and take a photo just to make a dish. I guess my dad would scold me for being crazy.
On second thought, I couldn't take good photos in this sky, so I had to do it and buy it tomorrow.
Therefore, this special dish will not be available, so let's make do and take a look at our stock.
This is a soup I made before, but it has not been served. This time, I just happened to serve all the preserved eggs and salted eggs, so I gathered a pile of them.
loofah preserved egg and tofu soup
Recipe Recommendations
- loofah 1 piece
- preserved eggs of 2
- salad oil appropriate amount
- qingshui 1000ML
- salt two teaspoons
- chicken essence a little
- pepper appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for loofah preserved egg and tofu soup
1
Peel the towel gourd and cut it into pieces with a hob.
2
Turn the fat tofu upside down and take it out of the box, and use a knife to cut it into square pieces.
3
Peel the preserved egg and cut it into small pieces.
4
Pour a small amount of oil into a frying pan, heat to 80% heat, add in the loofah and stir fry.
5
Stir fry until the loofah is soft, add water, salt, and mix well.
6
Then add preserved egg and tofu, heat until boiling, turn to low heat, cook for about 2 minutes, add a small amount of chicken essence and pepper powder to taste, stir well to turn off the heat.loofah preserved egg and tofu soup Make Tips
This soup is clear and vegetarian without any trace of oil and meat, but it is absolutely fresh and eyebrows drop. If your stomach does not like the burden caused by excessive oil, then this bowl of fresh and elegant soup is your best choice.