Cabbage and tofu soup
Overview
The climate in this season is dry, so remember to replenish more water. In addition to drinking more water, you should also drink more porridge and soup. A bowl of soup for breakfast will not only replenish water but also nutrients. Chinese cabbage is a must-eat fresh vegetable in spring. It is crisp, tender and refreshing. It is delicious when dipped in sauce, stir-fried, or cooked in soup. It is a perfect match with tofu. It has high calcium content, is high in quality and cheap, and has a large amount of crude fiber that can promote the body's metabolism and has the effect of clearing the liver.
Tags
Ingredients
Steps
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Remove the old leaves from the fresh Chinese cabbage you buy, and then soak it in light salt water for about 10 minutes. Light salt water can also have a sterilizing effect, and then wash it repeatedly and take it out.
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Just prepare half a piece of tofu, rinse it with water and cut it into pieces.
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Add an appropriate amount of water to the pot, add a spoonful of salt when the water boils, and then blanch the tofu. Remove from boiling water and set aside.
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Use the hot water used to blanch the tofu, blanch the cabbage, take it out immediately when it changes color, and add cold water to set aside.
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Chop the Chinese cabbage, squeeze out the water, peel and wash the green onions, and chop finely.
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All ingredients are ready.
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Add an appropriate amount of water to the pot. When the water boils, add the blanched tofu and bring to a boil again.
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Beat the egg yolks, add a few drops of cooking wine and stir evenly to remove the fishy smell. Then rinse the egg yolks with boiling water and pour them into the pot immediately.
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Finally, add chopped cabbage, season with salt, pepper, and green onions, add an appropriate amount of water starch to thicken, and serve.
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It looks very appetizing when it comes out of the pot. The elderly and children love to drink it.
