Cucumber and preserved egg soup(shi yi xia ji de qing xiang tang yao huang gua pi dan tang )

Cucumber and preserved egg soup

Introduction:

"I don't know. I haven't sent a log for half a year. My little nest has grown weeds and my friends have been left out in the cold. It's really wrong. However, the unlucky year 2011 has finally passed. I hope my father can be healthy, no longer suffering from the pain, and don't let me worry about it. I hope my husband's back injury will recover soon, and he can play ball with his friends again. Too much hope... 2012, what will you bring us? I haven't served for so long. No wonder I'm forgetting how to process pictures with software. It's better to sort out the inventory in the computer, first send a simple soup dish, skilled in all operations, ha ha, completely review it from the beginning! "

Production steps:

Step 1: 1. Wash the cucumber and shell the preserved egg.

Step 2: 2. Cut the preserved egg into 8 pieces.

Step 3: 3. Prepare a small amount of starch and wrap the preserved eggs.

Step 4: 4. Pat the starch evenly.

Step 5: 5. Take water in the pan and add ginger slices.

Step 6: 6. Put a little oil in the frying pan, fry the preserved eggs, and take them out.

Step 7: fry the golden eggs in the frying pan.

Step 8: 7. Peel the cucumber and cut it into thin slices.

Step 9: 8. After boiling, add the fried preserved egg and cook for 5 minutes. When the soup is milky white, add the cucumber slices and cook for 1 minute. Add some salt and monosodium glutamate to taste. (remember not to cook the cucumber for a long time, or it will lose its fragrance.)

Materials required:

Cucumber: 1

Preserved eggs: 2

Ginger: 1 small piece

Starch: right amount

Edible oil: right amount

Salt: right amount

MSG: a little

Note: 1. Pat on the starch fried preserved egg, the soup will appear milky white after boiling. 2. There is no need to add oil in the soup, because there is a lot of oil in the fried preserved eggs. In summer, it's better to be light.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Shi Yi Xia Ji De Qing Xiang Tang Yao Huang Gua Pi Dan Tang