Horses and tofu egg soup
By VicentaLakin
The tofu is mixed with the eggs, the tofu tastes fine and smooth, and the tofu tastes unique. The soup is light, low fat, low calorie, rich in dietary fibres, which promotes ingestion and decomposition。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- senior
Steps for Horses and tofu egg soup
1
The horse's teeth are washed clean, the water is over, cold water is extracted and the water spares are removed. The tofu in the north is huge, and one tofu is usually eaten twice。
2
Half a tofu, water wash, cut Ding。
3
Scattered horse teeth and carrots to wash their skin。
4
The electric cooker adds an appropriate amount of water, enters carrots and horse teeth, covers the pan, chooses to boil the porridge and activates the power。
5
Carrots are boiled for five minutes, and bottom tofu continues to boil for about five minutes。
6
The eggs are scattered, evenly mixed, flushed with open water, which is a smaller egg flower pouring into the soup, evenly mixed. And a little water starch, and a little thin juice。
7
The herbs are purified, the cooking pans are shut down and salt, teaseed oil, pepper powder, and crumbs are added. Teaseed oil is relatively light and there is no way to replace it with any taste-friendly edible oil, such as perfume。
8
It's nice and smooth, it's delicious, it's nutritious, it's not fat and it's thin。