The weather is cold in winter, how can we just eat stir-fried vegetables for lunch? A bowl of hot vegetable soup will not only warm your whole body, but also be nutritious and delicious.
When it comes to making vegetable soup, I prefer to choose tofu and vegetables. They are not only nutritious but also affordable and easy to buy. Although there are many ways to eat tofu, it is especially easy to get internal heat in winter. It is better to eat some light and nutritious soup, which is more suitable for winter diet and less likely to get internal heat.
It just so happens that my picky child usually doesn’t like fried tofu and baby greens. Sometimes you eat a plate of fried tofu and you eat it deliciously, but she won't take a bite and insists that it smells of beany. But she accidentally discovered that she especially likes to eat tofu boiled into vegetable soup like this. Over time, it became a delicacy that my family would eat every three days, even skipping the soup. So today Chef Tangtang recommends this delicious egg tofu soup to everyone.
How to make tofu, green vegetables and egg custard
Ingredients preparation: 150 grams of soft tofu, 100 grams of small green vegetables, 1 egg, 4 grams of salt, 10 grams of starch, 1 coriander, dried small shrimps A small handful and some chopped green onion
Preparation method:
After preparing all the ingredients, break the tofu into 1 cm cubes and set aside. If you are afraid of the beany smell, you can Blanch it in a pot of boiling water. Generally, old tofu has a strong beany smell, so just choose soft tofu.
Chop the washed green vegetables into small pieces. The leaves and sides should be separated. It is recommended to chop the vegetables into smaller pieces. When buying Chinese cabbage, don’t choose large Chinese cabbage. Chicken Feather Cabbage and Chinese cabbage that are only more than ten days old are more suitable.
Heat the pot, pour in a little oil, then add the vegetables and stir-fry for 1 minute until soft. The chili is added according to our family's taste, you can omit the chili.
Then pour 2 large bowls of boiling water and bring to a boil. It is recommended to boil the water, which can shorten the cooking time and prevent the cabbage from losing nutrients.
After boiling, add tofu, vegetable leaves, salt, and pour in starch water to thicken.
Starch water mix: 2 teaspoons of starch, add half a bowl of cold water and mix thoroughly. Be sure to use cold water.
After boiling, sprinkle in the egg liquid, and finally add a little vinegar, sesame oil, and dried shrimps, then turn off the heat and serve. Vinegar and sesame oil can also be left out according to your own preference.
This tofu, vegetable and egg custard has a particularly smooth texture due to the addition of starch. The tofu is not only more tender but also has no beany smell at all. Adding shrimp skin can make this soup more delicious. In short, this soup can be enjoyed whether it is eaten at home or visited by guests during the holidays. You may wish to follow the instructions introduced and give it a try.