Salina argea in soup
By VicentaLakin
Recipe Recommendations
- Malabar spinach 300 grams
- preserved eggs a
- oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
Steps for Salina argea in soup
1
Wash the argena. Put it in boiling water and pass over. Remove and cool with cold water. Then drain the water.
2
Cut preserved egg into small pieces for later use.
3
Put appropriate amount of water into the pan, bring to a boil, add preserved eggs and cook for a while.
4
Finally, add fungus, add salt, oil, and monosodium glutamate, and remove from the pan. This dish is characterized by the fresh and fragrant soup, and the argue is soft and delicious.