Bean tofu egg soup
By VicentaLakin
I like a variety of foods. I like fresh, fresh mouths. I cook soup with a variety of vegetables. Today, soup is cooked with little cabbage tofu and eggs, supplementing both protein and calcium and vitamins. cabbage, which is one of the most rich vegetables with vitamins and minerals, provides material conditions to ensure the physical needs of the body and helps to improve the immune capacity of the body. Vegetables contain large amounts of coarse fibre that, when combined with fat in humans, prevent plasma cholesterol formation and enable cholesterol metabolite cholesterol cholesterol metabolites to be excreted, thereby reducing the hardening of anorexia and thus maintaining angiogenesis resilience. Tofu is high-protein, low-fat food, which has the effect of lowering blood pressure, blood resin and cholesterol. Eggs contain large amounts of vitamins and minerals and high biologically valuable proteins. For humans, eggs have the best protein quality, second only to breast milk。
Recipe Recommendations
- eggs two
- tofu 300 grams
- pakchoi 100 grams
- oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- chicken essence appropriate amount
Steps for Bean tofu egg soup
1
Eggs in the bowl, with a little salt, even. Tofu cut small pieces of spare。
2
The cabbage's clean, and it's broken into little spare parts。
3
The frying pan is on fire, the oil is on fire, the egg fluid is cooked, and shovels are made into small pieces。
4
And pour a bowl of water and boil it, and put it into precut tofu。
5
Put in scattered ginger chips and onions for three minutes。
6
Put in salt and chicken。
7
I'll put the cabbage in and cook it out。