Pumpkin pickled corn soup
By VicentaLakin
The hot weather, the water and the soup are all for the summer. The soup is simple and fast, salty eggs, sweet corn and fresh soup。
Recipe Recommendations
- winter melon 300 grams
- salted egg one
- corn art. 1
- salt 1 gram
- oil 1 scoop
Steps for Pumpkin pickled corn soup
1
Material for preparation: a small part of a winter melon, a piece of corn, a piece of salted eggs。
2
The cucumber goes to cut the thin, the corn cuts the little bit。
3
Water is pouring into the pot and the melon and corn are boiled in the pot for 10 minutes (the corn is easily cooked after cutting it off)。
4
In about 10 minutes, the cap will fall into a salted egg, a little bit tumbled and boiled for two minutes, and a little salt and oil will boil。
5
The soup is not greasy。