Cucumber preserved egg soup-You Are Foodie

By Alberta
96

Cucumber preserved egg soup

This is a soup I used to eat when I was studying in Chongqing. Chongqing food is famous for its spicy flavor. Even when I stir fry a green dish, I will put pepper in it. However, this soup is an exception. It is light and delicious. When I have eaten a spicy dish and my mouth is going to swell into sausage, I drink a mouthful of cucumber preserved egg soup, which is clear and refreshing. After drinking it, my mouth will be sweet. That's a good feeling.It's a very simple food. I didn't expect preserved eggs to be so fresh. No wonder preserved eggs are used to flavor soup dishes.

Main Ingredients

preserved egg 1
cucumber 1

Auxiliary Ingredients

salt A moderate amount of
vegetable oil appropriate amount

1. There is no need to cut preserved eggs with a knife. If you cut them with a knife, the yellow in preserved eggs will easily flow out. Put them directly into the pot. After shoveling, the yellow will flow directly into the soup. If you burn them again, the soup will turn white.

Step 1 . 1. Cucumber and preserved egg are ready.

Step 2 . 2. Peel and slice cucumbers and peel preserved eggs.

Step 3 . 3. Heat the oil in the pot, add cucumber slices and stir fry for a while.

Step 4 . 4. Add half a bowl of soup and water.

Step 5 . 5. Put in preserved eggs and break them with a spatula.

Step 6 . 6. Bring to a boil over high heat, add some salt to taste and start cooking. (after boiling, the soup is white and very fresh.)

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!