Cucumber and preserved egg soup
By AlessiaHilll
Ingredients: salt,cucumber,preserved eggs,laojiang
Recipe Recommendations
- preserved eggs one
- cucumber appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Cucumber and preserved egg soup
1
Preparation of ingredients: Slice cucumber into thin slices, cut preserved eggs into slices, and evenly wrap them with water starch for later use.
2
Shred a little ginger
3
Pour a little cooking oil into the pan and fry the preserved eggs.
4
Both sides are fried brown.
5
Pour boiling water into the pan and bring to a boil.
6
Add the cucumber and boil with salt.
7
Add the cucumber and boil with salt.