Egg soup with bean curd and cabbage

Egg soup with bean curd and cabbage

Introduction:

"I like dishes with various ingredients. I like fresh and refreshing dishes. It's my home style to cook soup with a variety of vegetables. Today, we make soup with bean curd and eggs, which not only replenishes protein and calcium, but also vitamins. Pakchoi is one of the most abundant vegetables with vitamins and minerals. It provides material conditions to ensure the physiological needs of the body and helps to enhance the body's immune ability. Pakchoi contains a lot of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolite cholic acid after entering the body and combining with fat, so as to reduce the formation of atherosclerosis and maintain vascular elasticity. Tofu is a high protein, low-fat food, with the effect of lowering blood pressure, blood fat and cholesterol. Eggs contain a lot of vitamins, minerals and proteins with high biological value. For people, eggs have the best protein quality, second only to breast milk. "

Production steps:

Step 1: beat the eggs in a bowl, add a little salt and beat well. Cut tofu into small pieces and set aside.

Step 2: wash the cabbage and break it into small pieces.

Step 3: heat up the frying pan, heat up the oil, fry the egg, and beat it into small pieces.

Step 4: pour in a large bowl of water and bring to a boil. Put in the pre cut tofu slices.

Step 5: add the ginger slices and scallions and cook for 3 minutes.

Step 6: season with salt and chicken essence.

Step 7: put in the cabbage and cook until it is raw, then turn off the heat.

Materials required:

Eggs: two

Tofu: 300g

Cabbage: 100g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Chicken essence: appropriate amount

Note: do not cook the cabbage for a long time, keep the taste fresh and green, and cook it raw.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light