White Jade Mushroom and Egg Tofu Soup

Name: White Jade Mushroom and Egg Tofu Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 1 small packet White jade mushroom; 3 lines Egg tofu; 1 tsp Cooking Wine; 1 small bowl Water starch; Some oil; Some salt

by Scarlett WH

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Today, we use white jade mushroom, Japanese tofu and eggs as the main ingredients to make white jade mushroom and egg soup. It can be a dish or a soup. More precisely, it is a soup. This dish is simple to prepare, rich in materials, and high in nutritional value. After serving, the finished product has a delicate, soft and delicious taste. Take a spoonful of soup and drink it in your mouth. It is soft and smooth, and the soup is delicious. When the weather is hot, it’s a good choice to make soup for your family that is nutritious and easy to make. It also supplements yourself with nutrition. It’s a very good choice. "

Ingredients

3 pcs Egg
1 small packet White Jade Mushroom
3 lines Egg Tofu
1 tsp Cooking Wine
1 small bowl Water Starch
Some Oil
Some Salt

White Jade Mushroom and Egg Tofu Soup

1. Prepare raw materials;

White Jade Mushroom and Egg Tofu Soup recipe

2. Beat the eggs into a bowl, add appropriate amount of salt and cooking wine, and beat;

3. Heat the pan with cold oil, pour in the egg liquid and fry slightly until the shape is set;

4. Use chopsticks to divide the egg into small pieces;

5. Add white jade mushrooms and stir fry;

6. Add appropriate amount of water and simmer;

7. Put the egg tofu in and cook;

8. Add appropriate amount of salt and pepper to taste;

9. Pour in water starch to thicken the thick gorgon, put it in a bowl, sprinkle with chopped green onions on the surface.

10. Serve it.

Tips:
1. Adding a little cooking wine to the egg can help remove the fishy smell and make the egg more fluffy; 2. When the egg is fried, add the white jade mushroom and stir-fry it; 3. You can also boil this dish into soup, add more water, no need Add water starch to thicken.