Egg, Tofu Skin and Vegetable Soup

by Niu Ma Kitchen

4.8 (1)

Favorite

12

Difficulty

Easy

Time

15m

Serving

3

I just came home from the field and there is no food at home. Fortunately, my sister sent me a bag of vegetables, so I paired it with eggs and frozen bean curd, and mixed with such a fresh bean curd and egg soup.

Ingredients

Egg, Tofu Skin and Vegetable Soup

1. Prepare the ingredients used.

2. Add a little oil to the pan and beat the eggs.

3. Fry the eggs until the eggs are set, then stir-fry the bean skins in the pan until the flavor comes out.

4. Then add water and boil until the soup base opens and the ingredients taste.

5. Add a little salt to taste.

6. Add the green vegetables after the soup base is delicious.

7. Add appropriate amount of winter vegetables before serving.

8. In this way, a quick hand with rice soup is completed.

Tips:
Winter vegetables are fresh and flavorful ingredients, and a little bit can be added when cooking the soup.

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