Spinach, Tofu and Preserved Egg Soup

Name: Spinach, Tofu and Preserved Egg Soup
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: A preserved egg; 2 pieces Water tofu; A lot spinach; A tablespoon Lard (Suet); Some salt

by Tao Tao 2017

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

In the winter, my daughter shouted to eat preserved eggs mixed with tofu. It was too cold and changed to soup, which was delicious and fragrant.

Ingredients

A Preserved Egg
2 pieces Water Tofu
A lot Spinach
A tablespoon Lard (suet)
Some Salt

Spinach, Tofu and Preserved Egg Soup

1. Wash the ingredients

Spinach, Tofu and Preserved Egg Soup recipe

2. Cut into pellets

3. Boil water and add tofu

4. Bring the spinach to a boil

5. Turn to low heat and put preserved eggs with chopped green onion and salt

6. The most striking thing is the addition of lard, which can remove the fishy smell of tofu preserved eggs and the bitterness of spinach.

Tips:
This dish is suitable for novices who do not have any cooking experience. The lard is the finishing touch and it is incredibly delicious. Spinach is very suitable for children. My daughter knows that eating spinach can be as strong as Popeye, so she rushed to eat it. The taste is soft and easy to digest. If there is no lard, add regular salad oil or olive oil.