4 salted egg yolks

Lactone tofu 1 box

Eight shrimps

Onion or chopped green onion10g

Peanut oil 10g

Corn starch 10g

Clear water 20g

Mung Bean 15 Capsule

Chicken soup baozi stuffed with juicy pork 1/3

1 teaspoon of rice wine or liquor

How to make salted egg yolk tofu soup?

Spray all salted egg yolks with rice wine or white wine, bake in the oven 150℃ 10 minute, take them out, mash them, and put them at the end of the year. It doesn't need to be particularly broken. A bigger one will increase the taste.

Tear off the lactone tofu and package it, cut off the four corners of the bottom of the box, separate the bottom of the box from the tofu, and lift the box so that the lactone tofu can be completely buckled on the chopping block. Carefully cut the tofu into large pieces.

Blanch the green beans in a pot. If the green beans don't change color, they will float in boiling water for 1.5 minutes, then take them out and put them in cold water.

After the shrimps are thawed, remove the shrimp line and cut into small pieces.

Chop shallots or scallions into finely chopped scallions.

Corn starch is mixed with water to form water starch.

Put peanut oil in a hot pot. When the oil temperature rises, pour in chopped green onion and stir fry. Beat the salted egg yolk into the pot and stir fry. Add shrimp and stir-fry until reddish.

Pour in lactone tofu. Be careful not to crush lactone tofu. Then put water in the pot, and the amount of water should not exceed 1/3 to half the height of tofu.

After the water is boiled, add the thick soup treasure, wait for it to melt slowly, and gently push the tofu with a shovel to make the taste evenly distributed.

Add mung beans and pour in water starch.

When the soup boils again, it can be cooked.