Carrot, egg and bean curd soup(hu luo bo ji dan dou fu tang )

Carrot, egg and bean curd soup

Introduction:

"The baby doesn't like carrots, but it's good that he likes soup. I made him egg and bean curd soup this time. Let's have a taste. "

Production steps:

Step 1: shred carrot and tofu;

Step 2: pour some oil into the pot, add chopped green onion and shredded carrot, stir fry the golden oil, and then add water directly

Step 3: after boiling water, add tofu to boil

Step 4: add the starch to thicken the soup

Step 5: scatter the eggs evenly in the pan, don't stir them in a hurry. Add salt, soy sauce and chicken essence, mix well and turn off the heat

Step 6: out of the pot, you have a bowl!

Materials required:

Carrot: Half Root

North tofu: half a catty

Eggs: 2

Starch: 2 tbsp

Chicken essence: appropriate amount

Salt: right amount

Onion powder: appropriate amount

Soy sauce: moderate

Water: 3-4 bowls

Note: Here I put the water starch first, then the egg. In this way, the egg liquid will become small pieces after pouring, which will look better

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Hu Luo Bo Ji Dan Dou Fu Tang