Lycium barbarum leaf rolling soup

Recipe Recommendations

• eggs one
• lean meat a small piece
• salt appropriate amount
• oil appropriate amount
• chicken powder appropriate amount
• cornflour appropriate amount
• fish sauce appropriate amount

• original
• cook
• ten minutes
• simple

Steps for Lycium barbarum leaf rolling soup

1

Pick the wolfberry leaves, wash them, and drain.

2

Add chicken powder and salt to the eggs and beat them.

3

Cut the meat into thin slices. Generally, I don't put too much meat into boiling soup at home, mainly to bring out the flavor and highlight the lightness.

4

In order to make the meat slices smooth, I first add some corn flour, oil, fish sauce, chicken powder, and salt, mix well and marinate for a while.

5

Add water for each person to drink the soup,(so as not to waste it) and bring it to a boil, add the oil,(this can delay the yellowing of the vegetable leaves).

6

After the water is boiled, add the wolfberry leaves, stir well, button the lid and cook for a while, and speed up the cooking of the vegetable leaves.

7

After touching for about three to four minutes, add the pickled meat slices and break up the meat balls to avoid sticking together and making them difficult to cook.

8

Because the meat slices are cooked quickly, when the soup water boils again, add the egg liquid and add it vertically.

9

Finally, use a spoon to stir slightly. Because the soup water is boiling, egg drops can easily form. Turn off the heat at this moment, add salt, chicken powder, and some fish sauce.

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