The lucky four seasons soup is mainly made of tender tofu, hair-like seaweed and eggs.
How To Make The Lucky Four Seasons Soup
Preparation of the materials: 250g tender tofu; 10g hair-like seaweed; 1 egg; 1 young bean; half carrot root; 1 thick soup treasure; appropriate amount of water powder and ginger.
Dice the tender tofu.
Wash the beans and carrots, cut the carrots into small pieces.
Beat the eggs into liquid.
Wash and soak the hair-like seaweeds with warm water.
Put water and 1 teaspoon salt in the pot and bring to a boil.
Pour the tofu in the water and blanch them.
Heat the oil in a hot pan and stir in the ginger.
Pour in the bean and stir fry.
Stir in diced carrots.
Put in a large bowl of water and thick soup.
Add the blanched tofu cubes to boil.
Put in the pickled hair-like seaweeds and cook for about 2 minutes.
Pour in the water starch and thicken the soup.
Pour in the egg liquid and stir well. Add a little sesame oil to turn off the heat.
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