Ham and vegetable soup

Ham and vegetable soup

Introduction:

"If this bowl of soup is for you, it must be the most common, but it has a special meaning for me. Gurgling vegetable, also known as rattan vegetable. Because the food is all organic fertilizer, especially crisp and tender, especially delicious, I finally eat my own food, can't I be happy? Because I live in a remote place, I can't buy preserved eggs and salted eggs, so I can only fry eggs instead. If you use one or two salted eggs and preserved eggs to make this soup, it's a perfect match. "

Production steps:

Step 1: take the gurgling vegetables from the field and wash them;

Step 2: put a pot on the stove, shred the ham, put it in the pot and simmer for 20-30 minutes;

Step 3: while cooking soup, you can make your hands free to fry eggs, and fry one side first;

Step 4: fry the other side, because it's not for breakfast or sun egg, so fry the other side;

Step 5: after the ham is boiled, the water is on, put in the gurgling dish, turn it over with a spoon, add salt, sprinkle a little pepper, and drop a few drops of sesame oil;

Step 6: put the egg on the flour and roll it for a few rolls to serve.

Materials required:

Ham: moderate

Dish: right amount

Egg: 1

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Sesame oil: appropriate amount

Precautions: first, don't cook the porridge too long, just cooked; second, if there are preserved eggs and salted eggs, it's best to make porridge or mustard. The preserved eggs contain alkali, so that the vegetables are always green and don't change color. When making the salted eggs, separate the white from the yellow, put the yellow first, turn down the heat after the soup is ready, and then slowly inject the protein, and then stop the fire.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh