omelet soup
By JoeyLabadie
You must have tasted milk white bone soup and milk white fish head tofu soup. It tastes great! But have you ever tasted creamy white omelette soup? With simple ingredients and simple methods, you can still drink creamy white soup, and it has a strong taste.
Recipe Recommendations
- eggs one
- cabbage few slices
Steps for omelet soup
1
Put oil in the frying pan, heat the oil, change to medium heat, and crack in an egg.
2
When the eggs in step 1 are almost solidified, turn the eggs over and fry them. (It doesn't matter if you fry it a little, it tastes better. If you fry it too much, you won't waste it without eating omelettes, and the nutrition is all in the soup, just drink milk white soup.)
3
When both sides of the egg are solidified, add two rice bowls of water, bring to a boil over high heat, and turn to low heat and cook for 10-20 minutes.
4
This is the soup that starts to turn milky white after boiling for 10 minutes. Cook for 20 minutes if you have enough time to make the soup stronger.
5
Add the hand-shredded cabbage, cook for another 5 minutes, add a little salt, and bring to the boil again to a bowl of hot creamy white omelet vegetable soup.