Preserved egg and cucumber soup

Preserved egg and cucumber soup

Introduction:

Production steps:

Step 1: wash the cucumber, and then change it into 4cm long slices for use.

Step 2: shell the preserved eggs and change them into 8 pieces.

Step 3: puff dry the bean powder and fry it in the oil pan.

Step 4: make soup, add cucumber and preserved egg, add salt, monosodium glutamate and pepper after boiling.

Materials required:

Cucumber: moderate

Preserved egg: moderate amount

Sesame oil: appropriate amount

Salt: right amount

MSG: right amount

Pepper: right amount

Note: the production tips of cucumber preserved egg soup: 1. Preserved egg must be puffed well when puffing dry bean powder, so as not to remove the powder from the soup after deep frying; 2. Cucumber can not be boiled for a long time, and there is no clear flavor after long cooking;

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original