Hot and sour soup preserved egg tofu(suan la geng pi dan dou fu )

Hot and sour soup preserved egg tofu

Introduction:

"My aunt had a bowl of preserved egg and bean curd soup from Hangzhou earlier. She made a bowl for us during the Chinese New Year. It tastes good. It turns out that preserved eggs can also be used as soup. This time, it's improved, and there's a lot less stuff. It can be done in less than five minutes. "

Production steps:

Materials required:

Inner fat tofu: a box

Pipan: one

Celery leaves: how many

Salt: right amount

MSG: right amount

Starch: right amount

Chili powder: appropriate amount

Vinegar: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: medium spicy

Chinese PinYin : Suan La Geng Pi Dan Dou Fu