KOMPAS.com – A warm and warm sahur menu can be an important intake during the rainy season, especially since the Jakarta and surrounding areas are often rained, especially in the morning.
One of the things that can be made is the egg tofu soup, some of the ingredients needed such as oyong, tofu, boiled quail eggs, and various spices at home.
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The combination of Oyong is rich in fiber, soft tofu, and protein -rich quail eggs make this menu not only delicious but also healthy.
Check out the full egg recipe for Oyong Tofu Eggs quoted from the book “Prevent Disease with Healthy Foods” The work of the Demedia Team (2010) published by the following Dedia Pustaka.
Oyong tofu egg soup recipe
Oyong Tofu Egg Soup Ingredients:
- 400 grams of Oyong
- 1 pack of tofu
- 12 boiled quail eggs (peeled)
- 1 liter of water
- 2 centimeters of ginger.
- 1 celery stem (remove the roots)
- 1/2 Bombai (split)
- Cooking oil to taste
Ground spices:
- 5 shallots
- 3 cloves of garlic
- 1/2 teaspoon of pepper
- 1 leeks (sliced)
- 50 grams of soun
- Fried shallots (for sprinkling)
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How to make Oyong Tofu Egg soup:
1. Peel Oyong then slice two centimeters, while cutting the tofu 2 centimeters thick. Fry the tofu until it changes yellowish color, then remove and set aside.
2. In a separate pan, boil water with ginger, celery, and bombing. Meanwhile saute the spices in a separate pan until fragrant.
3. Remove the stir -fry seasoning then put it in a mixture of ginger water, celery, and boiling bombings. Stir until the spices are evenly mixed.
4. Add Oyong, fried tofu, quail eggs, and leeks, then cook while stirring occasionally until Oyong is cooked. Lift Oyong from the stove, then put the Soun into the soup.
5. Serve Oyong Tofu Soup Eggs with a sprinkling of fried onions.
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