Beigan vegetables-are vegetable stems specially peeled and eaten. We call them "Beigan vegetables" here, but I don't know what to call them in other places?
This dish is very tender and easy to crispy. Whether it is fried or made into soup, it is delicious.
Beigan vegetable egg skin soup
By VitaWisozk
Recipe Recommendations
- eggs of 2
- mustard appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Beigan vegetable egg skin soup
1
Prepare the ingredients. Seat the outer skin of the cabbage and wash it.
2
Cut it into thick silk.
3
The oil in the pan is hot, put down the cabbage and stir-fry for 1 minute, and serve out.
4
Knock the eggs into a bowl, stir well, put them in the pan and spread them into egg skins, serve out, and cut them into strips.
5
Put a proper amount of water in the pan to boil, and put down the North Pole vegetables.
6
Add pickled mustard.
7
Put down the egg skin.
8
Cook over high heat for about 4 minutes.
9
Add some salt, chicken essence, and chopped green onion.Beigan vegetable egg skin soup Make Tips
1. Beigan vegetables have a bit bitter taste. Stir fry them and then boil the soup to remove some of the bitterness.