Fresh and Refreshing---pea Tofu Egg Drop Soup
1.
Prepare all ingredients.
2.
Cut the tofu into small cubes for later use.
3.
Drain the water after washing the peas.
4.
Pour Shi Yunsheng's soup into the soup pot.
5.
Add the diced tofu, bring to a boil, turn to low heat and simmer for 5 minutes.
6.
Pour in the peas and continue to cook for 2 minutes. Cook the peas.
7.
Add a spoonful of Shi Yunsheng sauce and stir well.
8.
Tick in the thin gorgon and bring to a boil.
9.
Cook until the soup is slightly viscous, turn off the heat and gently pour in the egg mixture.
10.
Just pour in sesame oil.
Tips:
Just add a spoonful of Shi Yunsheng sauce and it's OK, no need to add salt and chicken essence.