Beigancai egg soup(bei gan cai dan pi tang )

Beigancai egg soup

Introduction:

"Beigancai" is a kind of vegetable that is specially peeled and eaten. We call it "beigancai" here. We don't know what it's called in other places? It's tender and easy to crisp. It's delicious whether it's fried or made into soup. "

Production steps:

Step 1: prepare the ingredients.
Peel and wash the vegetables.

Step 2: cut into thick silk.

Step 3: heat up the oil in the pan, put down the beigancai, stir fry for 1 minute, and remove.

Step 4: knock the eggs into the bowl, stir well, put them in the pot and spread them into egg skin, take them out and cut them into strips.

Step 5: put proper amount of water in the pot and bring it to a boil, then put down the beigancai.

Step 6: add mustard.

Step 7: put down the skin.

Step 8: cook over high heat for about 4 minutes.

Step 9: add some salt, chicken essence and scallion.

Materials required:

Beigancai: 200g

Eggs: 2

Mustard tuber: right amount

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Scallion: right amount

Note: 1. There is some bitterness in beigancai. Stir fry and cook the soup to remove some bitterness

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bei Gan Cai Dan Pi Tang