Corn tofu beef vegetable soup
By OttisWehner
It's clear, sweet, and a very light soup.
Recipe Recommendations
- corn 2 pieces
- frozen tofu 2 blocks
- beef appropriate amount
- sai Yeung Choi appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Corn tofu beef vegetable soup
1
Wash the corn and cut into sections, defrost the frozen tofu and cut into slices, and slice the beef.
2
Wash the watercress.
3
Add appropriate amount of water to the pan and bring to a boil with the corn.
4
Boil until the corn is ripe, and then add the frozen tofu pieces.
5
Bring to a boil again and add the beef slices.
6
Bring the beef to a boil and add 1 spoonful of garlic oil and appropriate amount of salt to taste.
7
Finally, add watercress and appropriate amount of vegetable oil and blanch until soft.