Cabbage, Tofu and Century egg Soup-You Are Foodie

By Sherry
34

Cabbage, Tofu and Century egg Soup

White cauliflower is a wild vegetable that I really like, and it has a noticeable aftertaste after eating it. There are many of these wild vegetables in our area, but some people also fertilize the ones that grow in their own fields to make them grow strong and robust, resulting in a bland taste. The most common way to eat this dish is to make soup. My elderly family often picks a lot of it, and when there are too many, I also use it as a cold salad, which is also delicious and can consume a lot at once.

Main Ingredients

preserved egg 1
Water tofu appropriate amount
Cauliflower A moderate amount

Seasonings

salt appropriate amount
oil appropriate amount

Step 1 . Wash the cauliflower thoroughly.

Step 2 . Boil some water in the pot.

Step 3 . After the water boils, cut the tofu into pieces and put it down. Peel the Century egg and put it down.

Step 4 . Boil it again for a minute or two, then cut the Century egg into small pieces with a spatula and add some salt. I think cutting Century egg before cooking will stick the knife, so I just put them in the pot and cut them casually.

Step 5 . Cook the tofu and Century egg properly and then add the cauliflower. If you like to eat older tofu, boil it for a longer time and then add white cauliflower.

Step 6 . Add some oil to the white cauliflower after putting it in the pot. Once the white cauliflower is cut off, turn off the heat and remove it from the pot.

Step 7 . Because I am the only one in my family who enjoys drinking tofu, I often cook my own bowl for lunch.

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