White gourd in milk soup
By MinaEmmerich
I haven't made milk soup for a long time. I put too much flour in this time, and it felt a little thick. But the taste was really good. In a short while, the big bowl was eaten up.
Recipe Recommendations
- winter melon half a
- mushrooms 50 grams
- eggs of 2
- flour 40 grams
- wolfberry 5 grams
- salad oil 30 ml
- salt 5 grams
- onion 10 grams
- Jiang 5 grams
- garlic 3 petals
- MSG 2 grams
- sesame oil 5 ml
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for White gourd in milk soup
1
Wash the wax gourd first.
2
Peel off the skin and seeds and cut them in half.
3
Cut into evenly sized pieces.
4
Chop green onions, ginger and garlic.
5
Put oil in the pan and heat it up.
6
Pour in the flour and stir well with chopsticks.
7
until the aroma is fragrant.
8
Add 400 ml of water, add onions, ginger, garlic and wax gourd to boil over high heat. Heat on medium heat for 5 minutes.
9
Add the mushroom slices and stir fry.
10
Bring to the pan and cook for 2 minutes.
11
Knock the eggs into a bowl and stir well.
12
Slowly pour into the pan, add salt, monosodium glutamate, and sesame oil to taste.
13
Put the milk soup and wax gourd into a bowl, and then sprinkle the soaked wolfberry on top. Enjoy.