Cabbage, tofu and egg soup

Overview

I like dishes with a variety of ingredients and fresh and refreshing dishes. Soup with a variety of vegetables is my home cooking. Today, I made soup with cabbage, tofu and eggs, which not only supplemented protein and calcium, but also supplemented vitamins. Chinese cabbage is one of the vegetables richest in vitamins and minerals. It provides material conditions to ensure the body's physiological needs and helps enhance the body's immunity. Chinese cabbage contains a large amount of crude fiber. After entering the human body and combining with fat, it can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolite cholic acid from the body to reduce the formation of atherosclerosis and maintain blood vessel elasticity. Tofu is a high-protein, low-fat food that has the effect of lowering blood pressure, blood fat, and cholesterol. Eggs contain a large amount of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk.

Tags

• soups
• home cooking
• soup
• chicken essence
• chinese cabbage
• egg
• oil
• onions
• tofu
• ginger
• salt

Ingredients

Steps

1. 1 Beat the eggs in a bowl, add a little salt and beat evenly and set aside. Cut the tofu into small slices and set aside.

   

2. 2 Wash the bok choy, cut into small pieces and set aside.

   

3. 3 Heat the wok, pour in the oil to heat, add the egg liquid and fry until cooked, then break it into small pieces with a spatula.

   

4. 4 Pour a large bowl of water to boil and add the pre-cut tofu slices.

   

5. 5 Add the chopped ginger and scallions and cook for three minutes.

   

6. 6 Add salt and chicken essence to taste.

   

7. 7 Add the Chinese cabbage and cook until cooked through, then turn off the heat.