Egg melon soup

By VicentaLakin

Egg melon soup
The eggs are fragrance, the silk is smooth, the soup is nice, and the rice can be bloated。

Recipe Recommendations

  • eggs of 2
  • tender loofah 1 piece
  • salt 5g
  • sugar 3g
  • pepper 3g

Steps for Egg melon soup

  • 1
    Smelt peels
  • 2
    Broken in half
  • 3
    Change the blade to a diamond
  • 4
    Scratch the cedin, wash the water, control the dry water
  • 5
    Chon Chess
  • 6
    Oil in the pot, ginger and garlic, and a little platinum made of garlic。
  • 7
    Another pot, a proper amount of oil, two eggs all cooked up. If you don't have two pots, you can have the eggs cooked up
  • 8
    Put the eggs in the garlic
  • 9
    Down into the water, and the fire boils
  • 10
    Seventy-eight minutes later, white milk, salt, chicken, sugar, one or two minutes of fire
  • 11
    Take the melon and burn it for two minutes
  • 12
    White pepper under the bowl
  • 13
    Put soup in the bowl

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