Fresh and refreshing: pea bean curd egg soup

Fresh and refreshing: pea bean curd egg soup

Introduction:

"Fresh peas come down, and I store a lot of them at this time of year. Wait until winter to make soup and stir fry vegetables. Peas should be fresh and full. The fresh peas should be frozen in the refrigerator. You can eat delicious peas at any time throughout the year. Pea is rich in all kinds of nutrients, especially high-quality protein, which can improve the disease resistance and rehabilitation ability of the body. Peas are rich in carotene, which prevents the synthesis of carcinogenic substances in human body, thereby reducing the formation of cancer cells and reducing the incidence rate of human cancers. It has the effect of preventing and treating cancer and benefiting the large intestine. "

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the tofu into small cubes and set aside.

Step 3: Rinse peas and drain.

Step 4: pour Shi Yunsheng's soup into the soup pot.

Step 5: add diced tofu, bring to a boil, turn to low heat and cook for 5 minutes.

Step 6: pour in peas and cook for 2 minutes. Cook the peas.

Step 7: add a spoonful of Swanson sauce and stir well.

Step 8: hook in the thicken and bring to a boil.

Step 9: cook until the soup is slightly thick, turn off the heat and gently pour in the egg.

Step 10: pour in sesame oil.

Materials required:

Fresh peas: 200g

Tofu: 200g

Egg: 1

Shi Yunsheng soup: moderate amount

Starch: right amount

Shi Yunsheng sauce: right amount

Note: just add a spoonful of Swanson sauce, no need to add salt and chicken essence.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light