Bean Sprouts in Soup

Name: Bean Sprouts in Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Bean sprouts; 150g preserved egg; 50g Sausage; 100g shrimp; Some Chicken Bouillon Powder; Some salt; Some Cooking Wine

by Luyao 20082008

4.8 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

3

My son likes to eat preserved eggs. The last time he went to the restaurant, he only ate preserved eggs. He said that this egg is better than the hard boiled eggs in the morning. Dear son, you don’t know that hard boiled eggs are more nutritious than preserved eggs. Yet? He couldn’t eat this bean sprout, he had to swallow it, and he would still bite constantly. He only had some ingredients from the soup and served with some white rice. He also liked it very much.

Ingredients

500g Bean Sprouts
150g Preserved Egg
50g Sausage
100g Shrimp
Some Chicken Bouillon Powder

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Some Salt

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Some Cooking Wine

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Bean Sprouts in Soup

1. Peel the preserved eggs and cut them into small pieces

2. Peel the shrimp and put it in a bowl and add some cooking wine

3. Cut the sausage into small sections

4. Cut the shrimp soaked in the cooking wine into small sections

5. Raise the frying pan and add the shrimp

6. Then add preserved eggs, sausage and appropriate amount of water

7. Add a little salt

8. Boil on high fire

9. Add bean sprouts

10. The soup is boiled again and ready to be eaten

Tips:
Note: The bean sprouts can be cooked after a little boil. It will turn yellow after a long time. It is better to pull out the intestines from the shrimp. I am lazy.