Egg soup with mackerel
By VicentaLakin
Recipe Recommendations
- bamboo fungus 20g
- loofah one
- eggs of 2
- wolfberry fruit 8g
- qingshui appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken powder a little
Steps for Egg soup with mackerel
1
Bamboo。
2
Put it in salt water for 10 minutes。3
Cut off the fungus head and crown, both of which are sources of smell, and failure to clean affects the taste of the whole soup。
4
Scratch the water again。
5
Get a silkmelon and two dirt eggs。
6
Tits。
7
The silkmelon is sliced。
8
Eggs to liquid。
9
Half of the pot is boiled, and the bamboo and tungsten are boiled in the pot for 10 minutes。
10
Pour it into a melon。
11
Two minutes later the melon softened。
12
Get in the egg fluid。
13
Oil, salt, chicken powder, just boil until eggs are condensed。
14
The finished product. Richly nourished, fragranced, fragranced, well suited for a soup in the fall。