Silver tofu 1 block Preserved eggs 2 pieces
Ham 1 root Baby cabbage Half a pill
Mushroom 5 Salt 5 grams
How to make preserved egg, tofu, mushroom and ham soup Illustration of how to make preserved egg, tofu, mushroom and ham soup 1

Step 1

Peel the preserved eggs without cutting them, wash and cut the baby cabbage into strips, and slice the ham and mushrooms. Illustration of how to make preserved egg, tofu, mushroom and ham soup 2

Step 2

Sliced ​​soft tofu Illustration of how to make preserved egg, tofu, mushroom and ham soup 3

Step 3

Use a casserole to stir-fry the chopped green onions, break the preserved eggs into small pieces and add them to stir-fryIllustration of how to make preserved egg, tofu, mushroom and ham soup 4

Step 4

Add ham slices and stir-fry Illustration of how to make preserved egg, tofu, mushroom and ham soup 5

Step 5

Add mushrooms and stir-fry for a while Illustration of how to make preserved egg, tofu, mushroom and ham soup 6

Step 6

Add appropriate amount of waterIllustration of how to make preserved egg, tofu, mushroom and ham soup 7

Step 7

Add the baby cabbage and simmer for about 5 minutes Illustration of how to make preserved egg, tofu, mushroom and ham soup 8

Step 8

Add tofu and simmer for 3 minutes Illustration of how to make preserved egg, tofu, mushroom and ham soup 9

Step 9

Add salt to taste, sprinkle with coriander and serve Cooking tips for preserved egg, tofu, mushrooms and ham soup

Just use tender tofu, mushrooms can also be replaced with other types, vegetables or whatever, just chowder