Yellowwood egg soup
By VicentaLakin
Vegetable soup I like to put some eggs in, and some people like omelet, but I don't like it, and it doesn't taste too strong. I like to pour eggs into the boiler, and then pour hot water into the soup, and watch the fresh hot water turn into thick and rolling, and the whole people get happy. As the rolling eggs are drained, they become soft and resilient. Some vegetables can then be put in and boiled, eggs absorb fresh fragrances of vegetable soup, while fresh vegetables become more delicious because of the smell of oil and eggs。
Recipe Recommendations
- day lily
- eggs of 3
- fungus
- onion a spoonful
- ginger appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- cooking wine a little
- chicken essence a little
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Yellowwood egg soup
1
Dry yellow cabbage and dry wood ear water are washed and then bubbled with cold water for more than two hours, which in winter can be ejected with warm water, which can save time. Scratches and mussels are washed clean and cut in two pieces from the middle. Moor torn with its hands. Cut off some onion flowers and ginger marrow。
2
Put eggs in the bowl, with a few salt chopsticks。
3
Put a spoon of pig oil in the pot and put the eggs down and set them up. On the way up, a little bit of wine went up and out. If you don't like pig oil, you can switch to vegetable oil, and you think it's good for your health to eat a small amount of pork oil, and it's better to cook。
4
Another oil pot, a fragrance of ginger onions, a few strokes of yellow broccoli and wooden ears。
5
It boils with a proper amount of hot water, which is put into eggs and boils, and when the water is released, it is thrown away and covered with a lid and boiled with a small fire for five minutes。
6
In five minutes, the lid will be opened and the proper amount of salt, pepper powder, chickens will be released。