Celery leaf egg soup(qin ye dan hua tang )

Celery leaf egg soup

Introduction:

"[celery leaf and egg flower soup] there are few people who eat this delicious soup to turn waste into treasure. You can eat a handful of celery for several days. You can use it for fried rice, scrambled eggs and boiled noodles. You don't want to waste any celery leaves. OK! Hey, hey, laughing secretly! In my home, celery leaves are usually not thrown away, blanched and mixed with beans, or chopped fried eggs are delicious. Today, I made a soup with celery leaves and eggs, and it tastes very fresh. "

Production steps:

Step 1: material drawing. ，

Step 2: take a pot to boil water, blanch the washed celery leaves, put a little oil and a little salt when blanching, so that the color of the celery is very good, otherwise it may be very ugly.

Step 3: blanch the celery leaves and bring to a boil.

Step 4: after boiling, add the blanched celery leaves, bring to a boil again, and then pour in starch water.

Step 5: drench the egg flower, stir it while drenching, so that the egg flower will be scattered and beautiful.

Step 6: add salt and sesame oil, and add chopped scallion flowers.

Materials required:

Celery leaves: moderate

Shallot: moderate

Starch: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: celery leaves have a bitter taste, must be blanched before used to make soup. The details of blanching are in front. Drench egg flower after drenching starch water, so drench egg flower because soup is thicker will be more beautiful.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qin Ye Dan Hua Tang