Pickled cabbage, peas and egg soup
By AliyaBarrows
Pickled cabbage, pea and egg soup is a traditional dish in my hometown. Appetizers, serve with rice.
Recipe Recommendations
- pea 150g
- sauerkraut 100g
- eggs one
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- sour and salty
- cook
- ten minutes
- ordinary
Steps for Pickled cabbage, peas and egg soup
1
Wash the pickled cabbage, wash the peas, and knock the eggs into a bowl and stir well.
2
The oil in the pan is hot, put down the peas and stir-fry them
3
Add a large bowl of water and bring to a boil over high heat
4
Cook over medium heat until the peas are cooked, add the pickled cabbage and cook for 2 minutes
5
Pour in the egg liquid and bring to a boil, add salt, chicken essence, and chopped green onionPickled cabbage, peas and egg soup Make Tips
1. Sauerkraut has become salty, so put less salt in it. 2. Peas must be cooked to taste delicious.