Preserved egg, tofu and mustard soup

Overview

About a month ago, I went to the city and bought a box of pea sprouts while shopping at RT-Mart. In order to eat the box of pea sprouts, I bought two preserved eggs and used one. Now in order to eliminate the remaining preserved egg, I decided to make mustard soup. For people who lived before the 1990s, we are now so rich in materials that they can hardly imagine that they are not worrying about filling their stomachs, but worrying about how to lose weight and eat more exquisitely... I have to lament the greatness of our country!

Tags

• soups
• home cooking
• lunch
• dinner
• oil
• preserved egg
• tofu
• ginger
• mustard
• salt

Ingredients

Steps

1. 1 Wash and chop mustard greens or cut into sections.

   

2. 2 Prepare preserved eggs and water tofu.

   

3. 3 Cut a few slices of ginger.

   

4. 4 Boil water in a pot, add water tofu and ginger slices. If you like the tofu older, cook it longer. After the water boils, you can simmer it over low heat.

   

5. 5 Add sliced preserved eggs. I hold my tofu and preserved eggs on my phone, and use my palm as a chopping board to cut them with a knife. After cutting, I put them directly into the pot. I don’t bother to contaminate other kitchen utensils because I am too lazy to wash them

   

6. 6 Use a spatula to gently spread the preserved eggs, add salt and oil, and cook for a minute or two.

   

7. 7 Pour in the mustard greens, increase the heat to low, and cook until the mustard greens are broken or soft.

   

8. 8 If you like your mustard greens crispy, cook them for a shorter time; if you like your mustard greens soft and tender, cook them longer.

   

9. 9 Because I like the taste of preserved eggs, I think this soup is delicious.