Garlic and egg soup(qing suan miao ji dan tang )

Garlic and egg soup

Introduction:

"Growing up in the countryside when I was a child, my memory of the mountains will always be clear and unforgettable. In my memory, there are overlapping mountains and verdant trees. There is a clear and transparent stream in front of the village, winding down. My family lives at the foot of a high mountain. Every morning, I stand in my courtyard, watching the curl of cooking smoke rising over the village. This small village surrounded by mountains and water gives me a lot of happiness in my childhood. In summer, I sit on the stone beside the stream in the flowery skirt that my grandmother bought for me. The little fish in the stream peck my little feet gently. There is a big tree above my head in the shade. I can play in such a time and forget to go home for dinner. When I think back to my childhood, I feel like I'm dreaming. The child in that village, but there are no acquaintances in the village. The stream is still there. The stream is no longer murmuring, and there are no fish, shrimp and crabs. Later, I hardly went back to see the small village where I grew up. There were only a few families in the village, and none of my childhood friends. The village was a dilapidated scene. Let the first memory stay in the memory! Don't go back to see her. Last night, I wanted to make a soup. There were only a few eggs and a few garlic sprouts in the refrigerator. I suddenly remembered that when I was a child in the village, my grandmother used garlic sprouts to make egg soup, and then poured it on the rice. It was delicious. I could eat a big bowl. After many years, I always feel less of the taste of my childhood. I don't know if the garlic is not grown in the mountains, or if the egg is raw chicken with feed, or if my tongue has tasted too much of the five flavors, and my taste buds are no longer so sensitive. Let's take a look at the soup! It's very simple, and the taste is very fresh! "

Production steps:

Step 1: prepare the raw materials, one egg and four garlic.

Step 2: open the egg and chop the garlic.

Step 3: turn over the egg liquid in hot oil and take it out immediately after forming. Scrambled eggs need less oil, otherwise the soup will be greasy.

Step 4: stir fry the garlic sprouts with the remaining oil of scrambled eggs for only half a minute. Then add 2 small bowls of water and bring to a boil.

Step 5: then add a small spoon of salt, stir fry the eggs into 1-2 minutes after the pot can be

Materials required:

Eggs: 2

Garlic seedlings: 4

Salt: a spoonful

Vegetable oil: a little

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Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Suan Miao Ji Dan Tang