It's not that I don't know, but I haven't posted a diary for half a year. Weeds have grown in my nest, and my friends have been left out in the cold. It's really wrong. However, the unfortunate year of 2011 has finally passed. I hope my father can be healthy and no longer suffer from illness, so that I will not worry about it. I hope my husband will recover from his waist injury soon and be able to play ball with friends again. Too much hope... What will you bring to us in 2012?
I haven't served food for so long, no wonder I almost forgot about the software processing pictures. Let's organize the inventory in the computer, send a simple soup dish first, and familiarize ourselves with all the operations. Hehe, it's completely reviewing it from the beginning!!!
Cucumber and preserved egg soup
By ElveraYost
Recipe Recommendations
- cucumber 1 piece
- preserved eggs of 2
- Jiang 1 small piece
- starch appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- MSG a little
Steps for Cucumber and preserved egg soup
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1. Wash the cucumber and peel the preserved egg.
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2. Cut the preserved egg into 8 sections.
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3. Prepare a small amount of starch and wrap the preserved eggs.
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4. Pat the starch evenly.
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5. Put water in the pot and add ginger slices.6
6. Put a little oil in the frying pan, add the preserved eggs, fry until golden brown, and remove for later use.
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6. Put a little oil in the frying pan, add the preserved eggs, fry until golden brown, and remove for later use.
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7. Peel the cucumber and cut it into thin slices.
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8. After the water is boiled, add the fried preserved eggs and cook for 5 minutes. After the soup turns milky white, add the cucumber slices and cook for 1 minute. Add some salt and MSG (optional) to taste. (Remember not to cook the cucumber for too long, otherwise it will lose its fragrance)Cucumber and preserved egg soup Make Tips
1. Pat with starch and fry the preserved eggs. Only when the soup is boiled will it appear milky white. 2. There is no need to put oil in the soup, because the fried preserved eggs already contain a lot of oil. In summer, it is better to be light.