Cucumber Egg Soup is an easy-to-make Chinese soup made with cucumber and preserved eggs, served with chives and soup base.
First, prepare the following materials:
Cucumber: 1 piece, thinly sliced.
Preserved eggs: 3 pieces, cut into small pieces.
Chives: 1 sprig, chopped shallots.
Soup base: 1 large bowl, you can choose chicken broth or other favorite soup base.
Then, follow these steps to cook:
1.Heat the pan with cold oil, put the preserved egg pieces in the pan and fry until golden brown on both sides.
2.Put the cucumber slices in a pan and stir-fry them with the preserved eggs.
3.Add the soup base, bring to a boil, turn to low heat and cook for about 5 minutes.
4.Add salt and pepper to taste.
5.Sprinkle with chopped green onions and serve.
The key to making cucumber preserved egg soup is the processing of preserved eggs. When frying preserved eggs, be sure to wait until the oil is hot before putting them in, so as to avoid the preserved eggs sticking to the pan. In addition, preserved eggs need to be fried until golden brown on both sides, so that the texture will be more crispy.
When choosing cucumbers, it's best to choose fresh, crunchy cucumbers that will make the soup more delicious. If cucumbers are not available, vegetables such as loofahs and winter melons can also be used instead.
The time to make cucumber preserved egg soup is also very short, it only takes a few minutes to complete. What's more, this soup is also perfect for making at home, and you can easily make a delicious soup with just a simple soup base.
In short, cucumber and egg soup is a simple, easy-to-make, delicious and healthy Chinese soup. By frying preserved eggs, adding cucumbers and boiling the soup base, you can easily make this delicious soup at home. Give it a try and satisfy your taste buds and body!