Soup pot is an indispensable part of our daily diet. There is a steaming soup on the table in spring, which will make people's appetite open and the food is particularly fragrant. After eating and drinking a bowl of soup, their bodies will be warm and the soup is carefully prepared. Everyone can choose according to their own preferences, as long as the collocation is reasonable. In the north of April, the weather has gradually warmed up, but the temperature difference between morning and evening is still relatively large. Enhance your resistance and your body will become healthier. What I want to share with you is a tofu preserved egg soup, which is made of tofu, preserved eggs and towel gourd.

Tofu is a very popular bean product, which can provide basic calcium for human body, clear away heat and moisten dryness, promote fluid production to quench thirst, and regulate spleen and stomach. Similarly, the nutritional value of preserved eggs is also very high, which is not only delicious, but also has the effects of moistening the throat and removing heat, nourishing the heart and kidney, nourishing and strengthening the body. It will definitely be a great decision to mix these two ingredients with the same nutritional value to make soup.

Spare ingredients: 2 loofahs, tofu 1, preserved eggs 1, oil, salt, chicken essence, sesame oil and onion;

Production process: step one, first, prepare all the ingredients in place, clean the loofah and cut it into hob blocks;

Step 2, rinse the tofu with clear water and cut it into small pieces, and peel the preserved eggs and cut them into small pieces;

Step 3, put oil in the wok, add chopped green onion when the oil is hot, stir-fry until fragrant, and add loofah and stir-fry for 2 minutes;

Step 4, stir-fry the loofah until it is 7 minutes cooked, and add 2 bowls of water to boil;

Step 5, after the pot is boiled, add the cut tofu and preserved egg pieces, stir well, and stir fry for a while;

Step six, add some salt and sesame oil. After boiling, add some chicken essence to taste before cooking.

Cooking tips: 1. If you want to make the soup more delicious, you can also choose not to add chicken essence, and you can feel free. Although the lead content of preserved eggs is very low now, for families with children, you should pay attention to the amount of preserved eggs that children eat, or eat less. I added the loofah to enrich the taste. Of course, when you cook at home, you can also choose not to add preserved eggs.

In April, don't miss this preserved egg and tofu soup. Light, nutritious, nourishing, but also enhance the body's resistance. Moreover, preserved eggs and tofu are very common ingredients, and the price is relatively very cheap. So this preserved egg and tofu soup is a delicious and affordable soup.

3, preserved egg tofu soup, light nutrition and nourishing, enhance human resistance, spring is just right.

If you think this soup is well made, I can help you. You are welcome to collect it with your little hands, learn to do it yourself, or share it with more people.