Cucumber and preserved egg soup

Cucumber and preserved egg soup

Introduction:

"1. Cucumber contains sugars, glycosides, amino acids, vitamin A, vitamin B2, vitamin C, calcium, phosphorus and iron; 2. Preserved egg contains protein, fat, sugars, vitamins, calcium, phosphorus, iron and niacin; 3. Cucumber has the effects of clearing heat, relieving thirst and diuresis, while preserved egg has the effects of relieving sore and pox."

Production steps:

Step 1: wash the preserved eggs and slice them.

Step 2: wash, peel and slice cucumber. Wash and shred ginger.

Step 3: bring water to a boil, add olive oil, shredded ginger and preserved egg, and cook for 5 minutes.

Step 4: add cucumber and cook for 1 minute, then turn off the heat.

Step 5: add salt, chicken essence and white pepper, and serve in a soup bowl.

Materials required:

Preserved egg: moderate amount

Cucumber: moderate

Ginger: right amount

Olive oil: right amount

Salt: right amount

Chicken essence: appropriate amount

White pepper: moderate

Note: you can also wrap the preserved egg with soybean powder, fry it and cook the soup. People think that the soup made from the preserved eggs is more delicious.

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: light