A refreshing and simple soup with a strong taste and a popular home cooking.
Parsley washed and chopped
Tofu cut into the broth and boil
Egg break up
Corn starch is reconciled with water
Pour the eggs into the boiled soup in medium heat and stir quickly until all the eggs are in the egg
Or medium heat, add a spoonful of starch, stir for a while, add a spoonful, then stir, almost three or four times, the soup slowly thickens, do not add all at once, too late to stir will cause starch to agglomerate, affecting the consistency of the soup
Finally turn off the fire, taste the taste, adjust the saltiness properly, sprinkle with parsley, stir well
Don't cut too much tofu, and stirring it a few times will make the tofu more broken. If you want to add mushrooms and mushrooms, please add them before the eggs are inserted to prevent the eggs from over-heading and foaming. Starch must be added with a spoonful of scoop, and stir constantly, so that the soup is slowly thickened, hooked and hooked, there is no layer in the sputum, there will be something, and there is not a spoonful of simmering, it is very rich, not well There will be uneven layers and nothing in the middle. But don't take too long between each spoonful of starch, the eggs will be old.