#挑战30天在头条写日记#入夏前, don't be soft when you meet this dish! One clears heat, two laxatives, three supplements calcium, and now eat it in season. In a blink of an eye, it is the end of April, May is coming soon, May 5 is the beginning of the summer solar term, it is marked that summer is really coming, it is still in the late spring stage, when the seasons alternate, the temperature is high and low, plus the body is very hot, people's liver fire is very vigorous, gastrointestinal discomfort, appetite is also affected to a certain extent. In late spring and early summer, there are a lot of fresh vegetables, pumpkin vine and chayote seedlings is one of them, today I am going to use chayote seedlings, preserved eggs and tofu to make a soup - chayote seedling preserved egg tofu soup, the method is very simple, the soup is delicious, it is a pity not to know how to eat. It's the first time I've heard of it, so hurry up and collect it. Before the summer, if you have money or not, you should drink this soup for your family, which is nutritious and easy to digest, and now you are in season to eat.
【Tips for making chayote sprout egg tofu soup】
Ingredient list: buy about 200 grams of fresh chayote seedlings (chayote seedlings are a kind of fresh and tender tips, generally listed in spring and summer, the leaves are very tender, rich in a lot of vitamins and cellulose, meat and vegetables can be matched, our family likes to use it to cook soup), 1-2 preserved eggs (preserved eggs are also called eggs, which are made and processed from fresh duck eggs, egg yolks and egg whites are distinct, can be made into cold preserved eggs or preserved egg soup, preserved eggs can be made into soup to exert their maximum nutritional value, more conducive to the absorption of nutrients), 200 grams of tender tofu (or choose lactone tofu, the taste is very tender, the nutritional value is excellent, it is the first choice for cooking tofu soup), a little cold water and boiling water, a little salt and chicken essence, a little cooking oil, a little ginger and garlic, a few salt, half a spoon of extremely fresh flavor, half a spoon of pepper, and other condiments.
Correct order of production:
Step 1: Buy chayote seedlings, preserved eggs, tofu and other ingredients in advance, peel off the shell of the preserved eggs, cut them into small cubes, and set aside.
Step 2: Remove the roots and whiskers of chayote seedlings, tear off the excess parts, put them all in a container, add a little salt and water to soak, wash the chayote seedlings, cut them into small sections, and control the moisture.
Step 3: Rinse the tender tofu with water, change the knife and cut it into small pieces, peel the garlic head and cut it into minced garlic, cut the ginger into fine pieces, prepare chayote seedlings, tofu and preserved eggs and other ingredients, and start making this chayote seedling preserved egg tofu soup.
Step 4: Add a little cooking oil to the bottom of the pot, add white green onions, ginger and garlic and stir-fry until fragrant, pour in diced preserved eggs and stir-fry a few times (salted eggs can also be added), add two large bowls of boiling water and bring to a boil.
Step 5: Cook the soup until thick, add a spoonful of salt to taste, add tofu cubes and chayote sprouts, add half a spoon for extra freshness, add salt and pepper to taste.
Step 6: Cook the soup until it tastes, turn off the heat and serve, and this chayote sprout egg tofu soup is ready, the soup is particularly delicious, suitable for all ages.
Chayote seedling egg tofu soup is a must-drink soup in spring, very popular with young people, the soup is very rich, delicious, supplement calcium, vitamins and minerals, promote intestinal peristalsis, conducive to the absorption of nutrients, insiders eat it every week, hurry up and learn it.
Netizens, have you learned the correct way to make this chayote sprout egg tofu soup?