Preserved egg and cucumber soup
By MerlWalsh
Ingredients: salt,cucumber,preserved eggs,MSG,sesame oil,pepper
Recipe Recommendations
- cucumber appropriate amount
- preserved eggs appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- pepper appropriate amount
Steps for Preserved egg and cucumber soup
1
Wash the cucumber and change it into 4 cm long slices for later use.2
Remove the shell of the preserved egg and change it to 8 pieces.3
Dry the bean flour and fry it in a frying pan.4
Cook fresh soup, add cucumber and preserved egg, boil, add salt, monosodium glutamate, and pepper.Preserved egg and cucumber soup Make Tips
Tips for making Cucumber and Century Egg Soup: 1. Make sure to coat the century eggs well with dry bean starch to prevent the coating from coming off in the soup after frying; 2. Do not cook the cucumber for too long, as overcooking will cause it to lose its fresh aroma;