Eel preserved egg and tofu soup
By TheaSmith
Ingredients: salt,eel,preserved eggs,egg white,cooking wine,cornflour,ginger
Recipe Recommendations
- preserved eggs appropriate amount
- eel appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- cornflour appropriate amount
- egg white appropriate amount
- ginger appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Eel preserved egg and tofu soup
1
Cut two preserved eggs into pieces, remove the bones and intestines of two large eels, wash them, change the knife into slices, add a small amount of salt, cooking wine, corn flour, and egg white, and mix well. Cut half of the box of tofu with fat into small pieces, and cut ginger into thin threads.
2
Pour half a pot of clear water into the soup pot, add shredded ginger, tofu, and preserved egg, add 2 spoonfuls of salt and 1 spoonful of salad oil, and bring to a boil over high heat.
3
When the soup water just boils, add in the mixed eel slices, stir well, cook until it boils again, change to low heat, simmer for another 3-5 minutes, and then turn off the heat.
4
Add a small amount of chicken essence and pepper to taste when starting the pan, and finally sprinkle with chopped green onion.