![Salted Egg Yolk and Three Delicacies Soup [Home-Style Dish]](/upload/20260128/204a80c8a4f4f7.webp)
My family prefers lighter flavors, so I used salted egg yolks and seafood to enhance the taste. I've saved the recipe for future reference when I don't know what to cook. I only learned today that scallops are a great source of iron, containing 2-3 times more iron than regular meat, and they're also easier to absorb, making them a good choice for occasional consumption.
Materials
Steps for making Salted Egg Yolk and Three Delicacies Soup [Home-style Dish]
Sprinkle salt in a non-stick pan, cut the tofu into cubes and fry them. Remember to sprinkle salt on top as well, making sure both sides are salted so the tofu absorbs the flavor. Otherwise, the tofu will be bland when you make soup.
Pan-fry the tofu until golden brown on both sides.
I used dried morel mushrooms, so I soaked them in water beforehand and used a tofu box.
Crush 8 salted egg yolks with a rolling pin and set aside.
Cut the baby bok choy into sections and soak it in water to rinse.
Fish cake slices
Heat a soup pot, add some oil, then add the salted egg yolks and stir-fry until cooked.
Then add water and bring to a boil.
To avoid leaving any residue, I filtered it once.
Prepare seafood while making soup.
Add all the ingredients, season with salt, and cook for 10 minutes. I added 3 teaspoons of salt, a pinch of MSG, a little bit of lard, and a little bit of the remaining shrimp oil.
Remove from the pot and plate.
I prefer this kind of tender, hollow tofu; it absorbs the sauce very well.
Secretly fill yourself a bowl with soup
