Asparagus Soup with Preserved Egg and Jiang Scallop

Name: Asparagus Soup with Preserved Egg and Jiang Scallop
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 bundles asparagus; 1 piece preserved egg; 30g Jiang Yaozhu; Some olive oil; a little sesame oil; Some Himalayan salt; a little ginger; a little pepper; Some Corn flour

by Blue southern hemisphere

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Recently, a large number of fresh asparagus are on the market, and the price is much cheaper than usual. It used to be about RMB 18 for a few small sticks, but now it is only about RMB 10, which is almost half the price! Every time I buy it, I buy five ties. It is a good choice to cook soup noodle soup with a stick in the morning, refreshing and healthy. Today I changed my taste. I used Jiang Yaozhu preserved eggs to make the soup with two bunches of asparagus. Not only did it look good, it was also very refreshing and delicious! "

Ingredients

2 bundles Asparagus
1 piece Preserved Egg
30g Jiang Yaozhu
Some Olive Oil
a little Sesame Oil
Some Himalayan Salt
a little Ginger
a little Pepper
Some Corn Flour

Asparagus Soup with Preserved Egg and Jiang Scallop

1. Prepare ingredients: asparagus, scallops, preserved eggs, ginger.

Asparagus Soup with Preserved Egg and Jiang Scallop recipe

2. Soak Jiang Yaozhu in water until soft and drain the water, peel the preserved egg and cut into small pieces, shred the ginger, and wash the asparagus to remove the old epidermis from the roots.

3. Boil the water, add the asparagus and cook until broken.

4. Pick up and drain the water and put it on a plate for later use.

5. Heat a pan with a little olive oil, sauté the shredded ginger first, then add the scallops and stir-fry for a while.

6. Then pour in the right amount of boiling water, cover the pot and boil on high heat and turn to low heat.

7. Cook until the scallops are soft and milky white.

8. Add the sliced preserved eggs, mix in a little Himalayan salt, pepper and sesame oil,

9. After the soup has thickened, add a little cornstarch, turn off the heat, and pour the soup on the asparagus.

Tips:
1. Jiang scallops should be soaked in advance to be soft. 2. When buying asparagus, it is best to choose the asparagus with less white roots and green whole plant. This kind of asparagus will be tender and taste better. 3. Don't overcook the asparagus. The texture and taste will deteriorate.