Tomato bean curd soup with oil gluten

Tomato bean curd soup with oil gluten

Introduction:

"Before I saw the oil gluten tomato soup, I wanted to do it by myself. I added some more materials, which is suitable for MM people who lose weight like me."

Production steps:

Step 1: ginger, chopped scallion, bean curd, sliced tomato, agaric and mushroom soak well in advance.

Step 2: put a little oil in the pan, heat the oil slightly, add some scallion, saute shredded ginger, add cold water, then add tomato, tofu, fungus and mushroom

Step 3: cover the pan and cook for about 3 minutes. Use this time to break up the eggs, add a little salt, and then add the agaric to cover the pan for a while or not

Step 4: add the egg and oil gluten. Tear the oil gluten by hand in advance or put it in the pot with chopsticks

Step 5: 30 seconds later you can add salt and white pepper, a little onion from the pot, do not like onion mm can add something else. The bowl is too small to turn too much soup. The extra soup can only be left in the pot.

Materials required:

Tofu: one piece

Tomato: one

Auricularia auricula: right amount

Lentinus edodes: right amount

Egg: one

Oil gluten: Four

Agaric: moderate

Shredded ginger: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

White pepper: right amount

Note: tofu is rich in protein and low in calories. If you want a low calorie diet, you might as well eat more. Eggs are considered to be nutritious food, containing protein, fat, lutein, lecithin, vitamins, iron, calcium, potassium and other minerals needed by human body. The colloid in Auricularia auricula can absorb and concentrate the dust and impurities remaining in the human digestive system and discharge them out of the body, so as to clear the stomach and clean the intestines. It also has a significant resolving function for gallstones, kidney stones and other endogenous foreign bodies;

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light