Eggs (of hens)

two

tofu

300 grams

pak choi

100g

condiments

Proper amount of oil

Proper amount of salt

Onion amount

Ginger amount

Appropriate amount of chicken essence

Practice of Chinese cabbage, tofu and egg soup

1

Beat the eggs in a bowl, add a little salt and stir well. Cut the tofu into small pieces for later use.

2

Wash the Chinese cabbage and break it into small pieces for use.

three

Heat the wok, put oil on it, stir-fry the egg mixture until it is cooked, and break it into small pieces with a shovel.

four

Pour in a big bowl of water and bring to a boil. Add tofu slices.

five

Add shredded ginger and onion and cook for 3 minutes.

six

Season with salt and chicken essence.

seven

Add Chinese cabbage and cook until raw. Turn off the heating.