Cucumber and preserved egg soup
By LexieVolkman
Ingredients: salt,cucumber,shallots,preserved eggs,MSG,sesame oil,Jiang,water,oil,pepper
Recipe Recommendations
- cucumber a
- preserved eggs of 2
- salt a spoonful
- oil appropriate amount
- sesame oil half a spoonful
- Jiang a
- pepper few
- shallots a
- MSG appropriate amount
- water appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Cucumber and preserved egg soup
1
Prepare 2 preserved eggs.
2
Peel and wash the preserved eggs, and cut them into pieces with a knife.
3
Put the oil in the pan and heat it up, pour in the preserved eggs and fry them to yellow and remove them for later use.
4
A cucumber.
5
Peel and wash the cucumber and cut it into long strips.
6
Leave the oil in the pan, add ginger and pepper and stir-fry until fragrant, then add cucumber strips and stir-fry. Add salt.
7
Add appropriate amount of water and cook. Add the fried preserved eggs and bring to a boil.
8
Prepare a soup container and add sesame oil, monosodium glutamate, and shredded green onion.
9
Pour the cooked soup into a container. The fragrance is elegant and elegant.