My Soft Tofu Stew

Name: My Soft Tofu Stew
Total time: 30 min
Yield: 1426 g
Ingredients: Ground Black Pepper 50 g; Beef Bone Broth 500 g; Minced Garlic 15 g; Onion 50 g; Fresh Clams 100 g; Raw Egg Whites 60 piece; Raw Egg Yolks 30 piece; Brewed Soy Sauce (Refined) 30 g; Salt 1 tsp (1/3); Soft Tofu 200 g; Chili Powder 30 g; Cheongyang Chili Pepper 80 g; Green Onion 35 g; Sesame Oil 45 g; Fresh Pork Neck 200 g

Cook 30 min Difficulty NORMAL 1,610 kcal

#Low-Calorie #Low-Carb #High-Protein

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Ingredients

Main ingredients

Ground Black Pepper 50 g
Beef Bone Broth 500 g
Minced Garlic 15 g
Onion 50 g
Fresh Clams 100 g
Raw Egg Whites 2 piece
Raw Egg Yolks 2 piece
Brewed Soy Sauce (Refined) 30 g
Salt 1 tsp (1/3)
Soft Tofu 200 g
Chili Powder 30 g
Cheongyang Chili Pepper 80 g
Green Onion 35 g
Sesame Oil 45 g

Seasonings/Sauce

Fresh Pork Neck 200 g

Nutrition summary

Carbohydrates 82.18 g 20%

Protein 95.87 g 24%

Fat 101.13 g 56%

Serving size 1426g

Cooking steps

1

Cut tofu and vegetables into bite-sized pieces.
2

Heat cooking oil in a pot, then stir-fry minced garlic and onions.
3

Add pork and stir-fry, then add chili powder and cook further.
4

Pour in water and soy sauce, then bring to a boil.
5

Add tofu, zucchini, and mushrooms, and cook.
6

Season with salt and pepper to taste.
7

Add eggs and boil once more.

My Soft Tofu Stew

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