Fennel egg soup

Fennel egg soup

Introduction:

"Like its seeds, fennel has a special aroma. Fennel is rich in vitamin B1, B2, C, PP, carotene and cellulose. What makes it have a special pungent smell is fennel oil, which can stimulate the nerves and blood vessels of the stomach and has the effect of invigorating the stomach and regulating qi. Fennel is usually used with meat to remove the fishy and greasy smell. Today, I cooked a bowl of soup with eggs, and the taste is also good. "

Production steps:

Step 1: wash the fennel and cut it into small pieces.

Step 2: beat the eggs into a bowl and mix well.

Step 3: put the fennel into the egg bowl and mix well.

Step 4: bring a large bowl of water to a boil in a skillet, then pour in the fennel egg mixture and bring to a boil.

Step 5: add some salt and a little vegetable to taste.

Step 6: pour in a little sesame oil and turn off the heat.

Materials required:

Eggs: 3

Fennel: 50g

Sesame oil: appropriate amount

Salt: right amount

Fresh vegetables: moderate

Note: Fennel has a special aroma, can go fishy, so this soup without seasoning.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: Original