♪ Fresh melon egg soup ♪

As they say, “winter radish, summer ginger, four seasons of fungus soup,” shows how effective it is for humans. Recently, the weather has become colder, but the sense of dryness of the mouth, nose, skin, etc., is evident in the novelty. In order to adapt more quickly or to alleviate the discomfort caused by the autumn drying, the mini-editor proposes to eat foods that are fertile and juicy, especially warm and nourished soup. So today we share this bowl of egg tofu soup

Recipe Recommendations

loofah half a
fresh mushrooms 1 small
tender tofu 150 grams
eggs 1
ginger 5 grams
chives 2 pieces

original
cook
ten minutes
simple

Steps for ♪ Fresh melon egg soup ♪

(b) The fresh mushrooms will be immersed in salt water for about 10 minutes and washed

Scratch the silk melon, then cut the rollers, which are hard to ripe, long and uneasy to cook, and then cut the ginger and onions in pieces

(b) The eggs are thrown into the bowl, then they are dispersed to the surface with chopsticks

(a) A pot pours into a little oil, not as much as it does when it's cooking, and when it pours into a fresh mushroom, it is defunct

After two fresh mushrooms had turned soft, they continued to fall into the silk melon, and they continued to fire

Scrambled to the edge of the silk melon, and poured into a bowl of fresh water, ginger mush, and boiled in the fire

(b) Boiled and boiled into fresh tofu, and the fire turned into a small and medium-sized stew for about three minutes

(b) The egg fluids shall be evenly distributed into the pan, which may then be painted in the middle and spread like a circle on both sides, and shall be quickly dispersed with chopsticks

Half a spoon of salt pours into the pot, evenly into the onions, and evenly out of the pot。