Chinese Food
Tofu and egg soup
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Egg soup from snacks to big. When my mother was a child, she would put a little shrimp when she steamed it. It's delicious with a little salty taste. Later, I lived outside after graduation. Sometimes I didn't know what to eat for breakfast. Just one egg and one bowl of water. After I got up, I steamed the egg soup under the pot. After I washed the egg soup, I also made it. At that time, however, the steamed bags were often pocketed. Today's egg soup put some tender tofu. The top is sprinkled with mushrooms. It's smooth and tender. It's very suitable for breakfast. If the taste is heavier, you can sprinkle some fried mince on the top. It will be more delicious.
Cooking ingredients
Cooking Steps
Step1:Cut the tofu into thick slices. Then put it into the steaming egg soup container. Brush a layer of oil in the container firs
Step2:Beat the eggs. Add some salt and chicken essence. Add some warm water and mix well
Step3:Skim the floating powder (or filter it with a spoon). Pour it into the container just filled with tofu
Step4:Cover with plastic wrap. Prick your eyes with toothpick at the edge. Steam in a steamer for about 10 minutes
Step5:After the egg is set, put in the mushroom and steam for a few minutes
Step6:Sprinkle with Scallion after cookin
Step7:Open to ea
Cooking tips:When the eggs are mixed with water, add warm water. After mixing, filter them again. When steaming, cover with a layer of fresh-keeping film. This way, the whole custard is more tender and smooth; when the eggs are scattered, you can put thirteen spices. But the steamed ones are not very good-looking. There will be black spots; after steaming, you can sprinkle some fried minced meat. This is more delicious. There are skills in making delicious dishes.
