Bean tofu egg soup
By VicentaLakin
THE CABBAGE AT THE BEGINNING OF THE FALL AND WINTER IS DELICIOUS AND WATERY AND SWEET. CABBAGE AND TOFU ARE THE BEST CPS, AND, ALTHOUGH GRAFT IS BETTER THAN GRAFT, IF IT IS NOT COOKED FOR LONG, IT CAN BE REPLACED BY FRIED EGGS, WHICH CAN ACHIEVE BALANCED NUTRITION AND MAKE THE SOUP FRESH。
Recipe Recommendations
Steps for Bean tofu egg soup
1
The food is ready: large cabbage, solid tofu, eggs, onions
2
Half a cabbage cut big
3
Tofu is about 1 cm thick
4
Onions cut the end
5
(b) When oil is poured in the pot, when it's warm at 6 or 7 heats, in eggs, in little fire, in yellow on both sides, and out of the pot
6
A little more oil in the pot and two tofu to fry to the yellow
7
(b) cabbage, eggs and hot water
8
Covered, 10 minutes of fire
9
Soft cabbage, white soup, a little salt, pine sauce or chicken powder
10
Mixed even, small onions, out of the pot。
11
Bean bean-curded egg soup, sweet and sweetBean tofu egg soup Make Tips
1. Eggs and tofu are fried, well-setd, and the soup is more fragrance; if you want to save yourself, it is only omelet; 2. The soup is a vegetable and can be made of chicken soup or bone soup when you are free, in small pieces, frozen or refrigerated, and a meal is cooked and nutritious。