Health benefits
Dried mushrooms: reduce phlegm
Eggs: enhance immunity, protect eyes and improve eyesight
Ingredients
Preserved egg (preserved egg) ( 1 piece ) | Fatty Tofu ( Half Box ) |
Small sausages ( 1 ) | Dried shiitake mushrooms ( 6 Duo ) |
Egg ( 1 ) | Salt ( 2g ) |
MSG ( 1g ) | Water starch (appropriate amount) |
Cilantro ( 2 pills ) | Sesame oil ( a little ) |
Soak mushroom water ( All ) |
How to make preserved egg and tofu soup
2. Add water to the pot and bring to a boil.Cut the fat tofu into cubes and put it into the pot.
3.Add in the chopped diced mushrooms, diced sausages, and diced preserved eggs.
4. Pour in the water used to soak the mushrooms.
5. Drizzle with water starch.
6.Put in salt.
7.Add MSG.
8. Drizzle with egg liquid.
9.Add coriander and drizzle with a little sesame oil.
10.Pour into the soup basin.
11.Finished product.
1. Soak the dried mushrooms in advance, then chop them into small pieces, and dice the preserved eggs and sausages.
Tips
1.Cut all ingredients into cubes, add water starch first, and then pour egg liquid.
2.Dried shiitake mushrooms are more flavorful than fresh shiitake mushrooms.Pour the water in which the shiitake mushrooms are soaked into the pot after settling.
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