Hot and sour soup preserved egg tofu
Hot and sour soup preserved egg tofu
Introduction:
"My aunt had a bowl of preserved egg and bean curd soup from Hangzhou earlier. She made a bowl for us during the Chinese New Year. It tastes good. It turns out that preserved eggs can also be used as soup. This time, it's improved, and there's a lot less stuff. It can be done in less than five minutes. "
Production steps:
Materials required:
Inner fat tofu: a box
Pipan: one
Celery leaves: how many
Salt: right amount
MSG: right amount
Starch: right amount
Chili powder: appropriate amount
Vinegar: right amount
matters needing attention:
Production difficulty: simple
Process: boiling
Ten minutes: Making
Taste: medium spicy
Hot and sour soup preserved egg tofu
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