How to make oil gluten tomato tofu soup

People often complain about being stressed, having irregular diets, and being in a sub-healthy state. In fact, when you are resting, you can learn to cook and reward yourself on weekends. Next, I’ll introduce you to the oil gluten, tomato and tofu soup. You must find time to make it yourself.

1. Cut ginger and green onion into shreds, cut tofu into cubes, slice tomatoes, and soak black fungus and shiitake mushrooms in advance.

2. Put a little oil in the pot, heat the oil slightly, add some scallion and ginger, stir-fry until fragrant, then add cold water, and then put in tomatoes, tofu, fungus and mushrooms.

3. Cover the pot and cook for about 3 minutes. Use this time to beat the eggs and add a little salt. Add the black fungus and cover the pot for a while or leave it uncovered.

4. Add eggs and oil gluten. Tear the oil gluten into pieces by hand in advance or put it in the pot and crush it with chopsticks.

5. After 30 seconds, you can add salt and white pepper powder, and a little chopped green onion. If you don’t like green onions, you can add something else. The serving bowl is too small to hold so much soup, so the excess soup has to remain in the pot.

In fact, cooking is not that difficult. As long as you follow the steps carefully, you will definitely make food as delicious as in the restaurant. Come and make oil gluten tomato tofu soup