Bean curd soup with vegetable core

Bean curd soup with vegetable core

Introduction:

Production steps:

Step 1: raw materials: dried evergreen, tofu, salted duck eggs

Step 2: soak the dried evergreen in clean water until soft

Step 3: cut tofu into small pieces

Step 4: after the salted duck eggs are cooked, take the yolk and crush it with a spoon

Step 5: add a small amount of water to stir into egg yolk paste

Step 6: add water and bring to a boil, add a spoonful of salt, pour in tofu and blanch water, then remove and set aside

Step 7: soak good evergreen dry squeeze water

Step 8: pour proper amount of soup into the pot

Step 9: add the egg yolk paste and bring to a boil

Step 10: pour in tofu and dried vegetables, cover and cook for a while

Step 11: sprinkle a little starch with water, boil, turn off the heat and put in a bowl

Step 12: finished product

Materials required:

Tofu: right amount

Wannian dried vegetables: moderate amount

Salted duck egg yolk: right amount

Note: Note: 1, all the ingredients are cooked, so the whole process does not need to cook too long. 2, the taste of salted egg yolk is heavy, basically do not need to add salt

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh