Hot and Sour Soup-preserved Egg Tofu

Name: Hot and Sour Soup-preserved Egg Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A box tofu; 1 preserved egg; A few pieces Celery leaves; Some salt; Some MSG; Some starch; Some Chili powder; Some Vinegar

by Taobao Store Qiwei Teahouse

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Auntie had eaten a bowl of Hangzhou preserved egg tofu soup, and made a bowl for us during the Chinese New Year. It tasted good. It turns out that preserved eggs can also be used for soup, but this time it’s improved a bit, and things have been reduced a lot. It can be done in less than 5 minutes. "

Ingredients

A box Tofu
1 Preserved Egg
A few pieces Celery Leaves
Some Salt
Some Msg
Some Starch
Some Chili Powder
Some Vinegar

Hot and Sour Soup-preserved Egg Tofu

1. After opening the tofu, turn it upside down on the cutting board and tap the back of the tofu box with a knife. Pat left and right. Then gently lift the tofu box, and the complete tofu will come out. Cut the tofu into cubes and set aside to wait for the boiling water in the pot to boil.

Hot and Sour Soup-preserved Egg Tofu recipe

2. Peel the preserved egg and cut it into cubes with a knife. spare

3. Put the tofu and preserved eggs in the pot after boiling the water.

4. Add salt, monosodium glutamate, chili powder, and vinegar, and roll a little. Finally, mix the starch with water and slowly pour it into the pot, stirring while pouring, until the soup becomes viscous. You can turn off the fire.

5. Finally serve the bowl. I made celery just before, and there are two celery leaves left, which looks pretty good for decoration. Cilantro or shallots are even better.