A bowl of Qingsu soup with fresh eyebrows

A bowl of Qingsu soup with fresh eyebrows

Introduction:

"Today, I was going to have a cold dish" preserved egg mixed with Sanzi "with Hubei characteristics. Who ever thought that the weather would not be beautiful? After a whole day of heavy rain, lightning, thunder and black paint, I was asked to go out to buy coriander in such a heavy rain. I took a picture for making a dish. It was estimated that Tuo's father would scold me for being nervous. On second thought, I can't take a good picture this day, so I have to do it and buy it tomorrow. So this special dish can't be served. Let's make do and have a look at my stock. This is a soup made in the past. It hasn't been served all the time. Just this time, I've got preserved eggs and salted vegetables. I'll make a pile of them

Production steps:

Step 1: peel luffa and cut into pieces with hob.

Step 2: inside fat tofu inverted buckle out of the box, with a knife cut into square pieces.

Step 3: shell the preserved egg and cut it into small pieces.

Step 4: pour a small amount of oil into the frying pan. When it is 80% hot, add towel gourd and stir fry.

Step 5: stir fry until towel gourd is soft, add water, salt and mix well.

Step 6: add preserved eggs and tofu, heat until boiling, turn to low heat, cook for about 2 minutes, add a little chicken essence and pepper to taste, stir well, then turn off the heat.

Materials required:

Luffa: 1

Inner fat tofu: half box

Two preserved eggs

Salad oil: right amount

Water: 1000ml

Salt: two teaspoons

Chicken essence: a little

Pepper: right amount

Note: this soup is pure and plain, without any meat and oil, but it is absolutely fresh. If your stomach doesn't like the burden of heavy oil, then such a bowl of fresh and elegant soup is your best choice

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh