Chrysanthemum brain duck egg soup
This soup is the most common soup in my family during this season. A handful of freshly picked chrysanthemum brains exudes a fragrant fragrance. Just boil them with clear water and beat them with eggs. The authentic ones are usually duck eggs. Sprinkle with salt and a few drops of sesame oil, and a bowl of the best soup in spring will be completed. The entire process will take no more than five minutes. This was probably the first dish I learned to cook.
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Steps for Chrysanthemum brain duck egg soup
1
Wash the chrysanthemums and prepare a duck egg.
2
The duck eggs are beaten up in advance, and the soup is cooked quickly. This must be prepared in advance.
3
Boil water to boil the chrysanthemum brain.
4
Pour in the egg mixture when the water is boiling again.
5
After boiling the water again, turn off the heat and add salt.
6
Add a few drops of sesame oil, and the next thing is to drink soup.