In autumn, these three dishes are cooked together in soup. It is delicious without meat. It is fresher than bone soup and is particularly nutritious. After autumn, the climate begins to turn cooler, and it is also affected by the dry weather in autumn. At this time, our daily diet also needs to be adjusted accordingly. Drinking more water and eating more moisturizing foods are good for our health. Don’t rush to blindly take supplements when following the autumn fat diet in early autumn. It is recommended to eat less greasy and high-calorie foods and eat more seasonal vegetables and fruits. We local people especially love to drink soup. Making soup on dry days in autumn not only replenishes water and moisturizes the body, but also provides nutrition and reduces internal heat. There are many nourishing soups suitable for autumn dry weather. In addition to various nutritious pork bone soups and nourishing chicken soups, some vegetable soups are also good choices. They taste more refreshing than meat soups, reduce the burden on the intestines, and make the whole person feel better. Relaxed.

For daily soup making, Laohuo Liang soup takes a longer time. You can choose to make it for your family on the weekends during the week. In normal times, it is also good to choose some simple and quick soups. Recently, our family has fallen in love with what I make: wakame, tofu, and egg soup. This soup is sweet, refreshing, and not greasy. It only costs a few yuan to make a pot. The whole family can drink a bowl before meals to appetize and reduce autumn dryness. , also moisturizes the intestines. This soup does not include a piece of meat or pork bones. The three vegetarian ingredients are delicious when cooked together. The main ingredients used are eggs, tofu and wakame. Tofu and wakame are both ingredients with high calcium content. The calcium content in wakame is higher than that of milk, and the zinc content is higher than that of beef and mutton. It is appropriate. Eating some can enhance your physical fitness. The key is that it is very nutritious. Elderly and children may wish to drink more for calcium supplementation, and children should drink more as they grow older. Wakame is also a relatively low-calorie food, so it can also achieve a certain weight loss effect.

This recipe of wakame, tofu and egg soup is also very simple. The dried wakame needs to be soaked in advance (a little can soak a lot, so be careful when soaking). Fry the eggs first and then fry them. Poach eggs, then add boiling water to cook the soup. The soup will be white and sweet. Then add tofu and wakame and cook for a few minutes. Finally, add a little wolfberry to garnish, season and enjoy. Serve in a few minutes. . In autumn, this soup is often cooked for children to eat. It is very delicious without meat and has higher calcium than milk. Children will grow faster if they eat more. The following is the detailed recipe:

Wakame, Tofu and Egg Soup

Prepare ingredients: 4 eggs, an appropriate amount of wakame, a piece of soft tofu, and a little wolfberry.

Prepare ingredients: appropriate amount of oil and salt.

Detailed method:

1. Soak wakame in water. Wakame will expand a lot after soaking, so don’t soak too much at one time to avoid Too much to eat and waste.

2. Wash the soaked wakame and cut into small pieces for later use. Pour the egg liquid into a bowl for later use. Wash and cut the soft tofu into small cubes for later use.

3. Heat the pan with cold oil, pour the eggs into the pan and fry until both sides are solid and golden. (Fry the eggs first and then cook the soup, so that the soup will be creamier, whiter and sweeter).

4. Add appropriate amount of boiling water and cook over high heat until the soup turns milky white.

5. Add wakame and tofu cubes to the pot and continue cooking for 5 minutes. Finally, add a little wolfberry to garnish, add a little salt to taste, and mix well.

Take it out of the pot and serve it in a bowl. This is a home-cooked version: wakame, tofu and egg soup. The soup is white and sweet, the tofu is tender and smooth, and the wakame is refreshing. It is smooth, crispy and tender, and has the fragrance of fried poached eggs. These are combined to make soup without adding meat or bones. The taste is also very delicious. It is better than drinking bone soup or chicken soup. It costs a few yuan and tastes good. It is nutritious. Drinking it on autumn dry days is sweet and nourishing and can reduce autumn dryness. It is nourishing and good for the body. It is more refreshing than drinking bone soup and has a high calcium content. Children should drink more as they grow to promote growth and make children grow faster. Suitable for the whole family to enjoy. I share with you a simple, nutritious and delicious recipe. If you like it, you can save it and try it.

Lily’s food talk cooking tips:

1. Wakame needs to be soaked in water in advance. Wakame will expand a lot after soaking, so don’t put it in water when soaking. There are so many, a handful of dried wakame can be soaked in a basin.

2. Fry the eggs first, then add boiling water to cook the soup. The egg soup cooked out of the soup will be milkier, whiter and sweeter, similar to fish soup.

3. Wakame and egg soup are already very delicious. There is no need to add other seasonings, such as chicken essence. You can add some chopped green onion or coriander to enhance the flavor, and the taste is also good.