Cucumber and preserved egg soup

Cucumber and preserved egg soup

Introduction:

"This is a soup I used to eat when I was studying in Chongqing. Chongqing cuisine is famous for its spicy flavor. Even if I stir fry a green vegetable, I will put pepper in it. But this soup is an exception. It is light and delicious. When I have eaten a spicy dish and my mouth is so hot that I want to swell into sausage, I can drink a mouthful of cucumber preserved egg soup. It's fresh and refreshing, and it's sweet in my mouth after drinking. 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

Production steps:

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

Step 2: 2. Peel and slice the cucumber, and shell the preserved egg.

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

Step 4: 4, add half a bowl of water.

Step 5: 5. Put in the preserved eggs and smash them with a spatula.

Step 6: 6. Bring to a boil over high heat, add appropriate amount of salt to taste and start the pot. The soup is white after boiling. It's very fresh

Materials required:

Cucumber: 1

Preserved egg: 1

Vegetable oil: right amount

Salt: right amount

Precautions: 1. Preserved eggs don't need to be cut with a knife. If you cut with a knife, the yellow in preserved eggs will flow out easily. Put it directly into the pot. After shoveling, the yellow will flow directly into the soup. If you burn it again, the soup will turn white.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original