1. Wash the asparagus and remove the old roots
2. Boil water, add 1/2 teaspoon of salt, add asparagus and cook for 1 minute, immediately remove and cool
3. Heat oil, add garlic cloves, ginger slices and dried shrimps and saute until fragrant
4. Add chopped egg, water and half a teaspoon of salt, and boil until the soup becomes white and slightly thickened
5. Add the hot asparagus and cook for half a minute, then it will be out of the pot
6.
7.
Tips:1. If the banquet is beautiful, cut it neatly, about 15-20 cm, and fry other dishes with the cut part. If you don't mind, use it all;
2. Saute the dried shrimps in oil, add preserved eggs and boil them together. Keep the fire high to get a thick white soup. Garlic cloves and ginger can remove fishy. The general method of serving vegetable soup in hotels can be achieved by using this method at home;
3. Don't blanch the asparagus for too long. Take it out and immediately cool it and add salt to make the asparagus not suitable for discoloration. Finally, you don't need to boil it for too long in the soup. Choose a thinner asparagus to make it easier to taste.
