Qingchang after the festival: salted egg and mustard soup(jie hou qing chang xian dan jie cai tang )

Qingchang after the festival: salted egg and mustard soup

Introduction:

"I haven't been at home for three days on New Year's day. In the name of the festival, I eat and drink in the sea every day. I'm lazy and I steal it, but I feel sick in my stomach. Either I can't digest well or I sleep until midnight. I'm thirsty and thirsty. I have to get up and look for water. So, it's necessary to clear my stomach."

Production steps:

Step 1: wash mustard with water.

Step 2: cut the washed mustard into small pieces and shred the ginger.

Step 3: put oil in the pot, heat it over high fire, add shredded ginger and saute until fragrant.

Step 4: add mustard and stir fry until green.

Step 5: turn to the sand pot, add fresh water without ingredients, cover well, boil over high heat and turn to low heat.

Step 6: prepare 2 salted duck eggs.

Step 7: knock salted duck eggs into the casserole, cover and continue to cook.

Step 8: about half an hour a pot of light but delicious salted egg mustard soup!

Step 9: for all ages, brush the intestines and stomach.

Materials required:

Mustard heart: half a catty

Salted duck eggs: 2

Ginger: 3 tablets

Salt: 1 teaspoon

Chicken essence: appropriate amount

Precautions: 1. Stir fry the mustard heart before cooking, so that the soup will be more delicious and there will be no green taste at the same time.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Jie Hou Qing Chang Xian Dan Jie Cai Tang