Egg soup with pickled vegetables and peas
Introduction:
"Pickled vegetable, pea and egg soup is a traditional dish in my hometown. It's appetizing, it's eating. "
Production steps:
Step 1: wash pickled cabbage, < br > wash peas, < br > knock eggs into a bowl and stir well.
Step 2: heat the oil in the pan, put down the peas and stir fry
Step 3: add a large bowl of water and bring to a boil
Step 4: cook the peas over medium heat, add the pickled cabbage and cook for 2 minutes
Step 5: pour in the egg, bring to a boil, add salt, chicken essence and scallion
Materials required:
Peas: 150g
Sauerkraut: 100g
Egg: 1
Oil: right amount
Salt: right amount
Chicken essence: appropriate amount
Scallion: right amount
Precautions: 1. Pickled cabbage has salty taste, put less salt. Peas must be cooked before they taste good.
Production difficulty: ordinary
Process: boiling
Production time: 10 minutes
Taste: sour and salty
Chinese PinYin : Suan Cai Wan Dou Ji Dan Tang
Egg soup with pickled vegetables and peas
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