Preserved egg and white gourd soup
By VicentaLakin
Recipe Recommendations
- winter melon 500G
- preserved eggs of 2
- eggs of 2
- salt appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Preserved egg and white gourd soup
1
Wash and slice the wax gourd. (You can also use hairy melons instead)
2
Pour the oil into the red pot, add the wax gourd, stir fry slightly. Cover and pour 1L of water.
3
After ten minutes, when the soup is boiled until milk white, add the chopped preserved eggs. After boiling, directly beat the eggs and stir. Turn off the heat after stirring.
4
on the table