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⬇️⬇️English recipe follows⬇️⬇️
娃娃菜豆腐雞蛋湯

材料：
娃娃菜2棵
雞蛋3隻
鹹蛋一隻
豆腐一盒
薑（大）一舊

處理：
1. 娃娃菜，切去頂部，清水浸。
2. 薑，洗乾淨，打直一開二，拍鬆。
3. 鹹蛋，刮去灰，洗乾淨，分開蛋黃及蛋白。
4. 雞蛋，打在鹹蛋白內。
5. 娃娃菜，洗多一次，擎乾水。
6. 豆腐，放碟上，打橫一開二，將豆腐切開12塊。
7. 大火煲滾一升半水。

烹調：
1. 大火在鑊內燒熱油一湯匙。
2. 雞蛋，放鑊內煎香。
3. 雞蛋，一面已煎至金黃色，反轉繼續煎。
4. 雞蛋，兩面都已煎至金黃色，放上碟。
5. 薑，放鑊內煎，同時加入鹹蛋黃及娃娃菜，加入適量的滾水，冚蓋，大火滾起。
6. 雞蛋餅，分開6件。
7. 娃娃菜已滾起，加入雞蛋及豆腐，冚蓋，再滾3分鐘。
8. 完成，可享用。

Eggs and tofu soup with baby wongbok

Ingredients:
Baby wongbok 2 Nos.
Eggs 3 Nos.
Salted egg 1 No.
Tofu 1 box
Ginger (large) 1 No.

Preparation:
1. Baby wongbok, cut the root. Soak in tap water.
2. Ginger, rinse with tap water. Divide it into 2 shares. Beat well.
3. Salted egg, remove ash. Rinse with tap water. Separate the egg yolk and white.
4. Eggs, break in the salted egg white.
5. Baby wongbok, rinse one more time. Drain.
6. Tofu, put on a plate. Divide it into 2 shares horizontally. Cut it into 12 cubes.
7. Heat up 1.5L of water at high flame.

Steps.
1. Heat up 1 tbsp of oil at high flame in wok.
2. Eggs, put in the wok. Fry well.
3. Eggs, one side has been fried into golden yellow, flip over and continue frying.
4. Eggs, both sides have been fried into golden yellow, put on a plate.
5. Ginger, fry in the wok. Add in the salted egg yolks and baby wongbok at the same time. Add in appropriate amount of boiled-up water. Cover up the wok. Heat up at high flame.
6. Egg pie, divide it into 6 shares.
7. Baby wongbok has been boiled up, add in the eggs and tofu. Cover up the wok. Boil for 3 minutes more.
8. Complete. Serve.

娃娃菜豆腐雞蛋湯
Eggs and tofu soup with baby wongbok

Baby wongbok, use this ingredient, to make a delicious vegetarian soup. It is easy and time saving.
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