Purslane, Tofu and Egg Soup

Overview

Purslane is eaten with tofu and eggs. The tofu tastes delicate and smooth, and the purslane has a unique taste. This soup is light and delicious, low in fat and calories, and rich in dietary fiber, which can promote digestion, relieve constipation and help lose weight.

Tags

• soups
• home cooking
• chives
• egg
• purslane
• starch
• tea seed oil
• tofu
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Wash the purslane, blanch it in water, remove it from the cold water, squeeze off the water and set aside. The tofu in the north is so big that one piece of tofu can usually be eaten twice.

   

2. 2 Rinse half a piece of tofu under running water and cut into small cubes.

   

3. 3 Pinch the water from the purslane and chop it into small pieces. Peel the carrots, wash them and chop them into small pieces.

   

4. 4 Add an appropriate amount of water to the rice cooker, add carrots and purslane, cover the pot, select the porridge setting, and turn on the power.

   

5. 5 Boil the carrots for 5 minutes, add the tofu and continue cooking for about 5 minutes.

   

6. 6 Beat the eggs and mix evenly. Rinse them with boiling water until the egg droplets are relatively small. Pour them into the soup and mix evenly. Add a little water starch to thicken the gravy.

   

7. 7 Wash and chop the leeks, turn off the heat of the rice cooker, add salt, tea seed oil, pepper, and chopped leeks to taste. Tea seed oil is relatively light and cannot be seasoned with any cooking oil you like, such as sesame oil.

   

8. 8 When it comes out of the pot, it is light and smooth, the soup is delicious, delicious and nutritious, it will not make you gain weight, but it will also help you lose weight.