Health benefits
Lard: delay aging, antioxidant, anti-cancer and prevent cancer
Pepper: enrich blood, protect teeth, protect bones
Ingredients
Preserved eggs ( 2 pieces ) | Dried shrimp skin ( 20g ) |
| Southern tofu (soft tofu is better) ( 100g ) | Chinese cabbage ( 20 grams ) |
Lard ( 10g ) | Salt ( 2g ) |
Pepper ( 1g ) | Sweet potato starch ( 5g ) |
chopped green onion ( a little ) | ginger slices ( 5 grams ) |
Wolfberry ( 5 grams ) |
How to make shrimp skin and preserved egg soup
1.Wash the shrimp skin, drain and set aside
2.Peel the preserved eggs and wash them
3.Cut into small cubes
4.Tofu Rinse and cut into small cubes
5.Wash the cabbage and tear it into small strips
6.Prepare chopped green onion and ginger slices
7.Wash the wolfberries, drain and set aside
8.Add appropriate amount of water to the sweet potato starch, mix well and set aside
9.Burning in the pot Boil water, add salt, pepper, ginger slices and lard
10.Put in the tofu and bring to a boil To the taste
11.Add green vegetables and preserved eggs and boil
12.Add dried shrimps and wolfberry and boil
13.Add MSG, mix well, and add sweet potato starch to thicken the gravy
14.Out Sprinkle chopped green onion at the back of the pot
15.Ready to eat
16.Finished product picture
Tips
If the shrimp skin is very salty, soak it in cold water in advance and then rinse off the salt water
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