Hot and sour sun egg soup
When I was cooking, there would always be some thoughts that deviated from my original intention. Just like today's soup, I originally thought of cooking a pot of fresh and sweet soup, but inadvertently turned around and saw the pot of chutney behind me. Therefore, this sweet soup was pounded into hot and sour soup by me. However, the chutney added later only changed the taste of the soup. The tofu and mushrooms still maintained their own flavor, which could be regarded as a pot of gentle hot and sour soup.
Recipe Recommendations
- hot and sour
- cook
- ten minutes
- simple
Steps for Hot and sour sun egg soup
1
Prepare the required ingredients such as mushroom, tofu, carrots, vermicelli, etc.
2
Shred carrots and ginger; cut tofu into slices; slice cabbage; tear mushroom into small pieces.
3
Soak the vermicelli with water to soften, drain and set aside.
4
Heat the pan and put in oil. Stir-fry the ginger until fragrant.
5
Add the cabbage stalks and stir fry.
6
Add a large bowl of water and bring to a boil.
7
Add mushroom and tofu and boil until soft.
8
Add in eggs and cook until set. Add in chutney sauce. Cook carrot shreds, vermicelli and vegetable leaves. Season with salt and chicken extract. Sprinkle with coriander and chives. Serve.Hot and sour sun egg soup Make Tips
Because the chutney itself is salty, you must add less salt.