1. Wash the raw materials for later use, wash the tofu and cut into small cubes.
2. Put water in a pot and boil, pour in vegetable oil, add green onion and ginger.
3. Boil the water and add the tofu diced for 3 to 4 minutes (there is an old saying: boil tofu and fish, so if you want to cook it for a while, it’s no problem).
4. Enter the oyster locust. (If any peas and amaranths are poured into the pot when the water is boiling, continue down without skipping)
5. When the water is boiling, pour in water starch to thicken the gorgon, and beat in the egg liquid.
6. Season with salt and pepper.
7. Sprinkle cilantro before serving
8. A delicious soup is here!
Tips:1. This dish is not easy to explode, and it is not easy to add too much seasoning.
2. Because the pea amaranth has a special fragrance, no need to add coriander.
