Practice of preserved egg and tofu soup
Ingredients: preserved eggs (duck eggs)150g, tofu 300g.
Accessories: fresh chicken soup 600g, Chinese cabbage 50g, shrimp skin 10g.
Seasoning: 5g shallot, ginger 15g, garlic 10g, 4g salt, 2g monosodium glutamate and sesame oil 10g.
Exercise:
1. Let's cut tofu, vegetables and preserved eggs into even strips.
2. Put the onion (shredded), ginger (shredded) and garlic (sliced) into the pot, and add fresh chicken soup to boil;
3. Add tofu strips and add salt to burn thoroughly.
4. At this time, add the preserved eggs, then boil them on low heat and skim off the floating foam.
5. Finally, add vegetables and cook until cooked, scoop them into a bowl, and add monosodium glutamate, sesame oil and shrimp skin.
Efficacy: We eat preserved eggs because they have good effects of clearing away heat and quenching thirst, nourishing yin and moistening dryness, so they are good food for getting angry, and eating them regularly also has a good effect on improving IQ and protecting the brain. Tofu is a good health food, which can clear away heat and tonify the body. If we have bad breath, thirst and indigestion, it is very appropriate to eat tofu, which is rich in calcium and can prevent and treat osteoporosis well. Preserved egg and tofu soup can supplement all kinds of nutrients needed by the body, but it should be noted that people with insufficient spleen yang are not suitable for eating.
I believe that after reading the above practice, you also know the practice of preserved egg and tofu soup. This soup is also very simple to make, but it has a good nutritional effect and has a good nourishing effect on our body. I suggest you eat some often.