Bean Sprouts in Soup

Name: Bean Sprouts in Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 preserved egg; 500g Bean sprouts; Some Shimizu; 1 small teaspoon salt; a little Sliced ginger; 1 small teaspoon granulated sugar; 2 teaspoons Daxi Big Beef Noodle; Some Peanut oil

by Q pig baby

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

When I got the beef noodles, the first thing I thought of was serving soup. I usually make soup dishes at home, and I use chicken essence as the soup base. This time I switch to beef noodles, which tastes very good. Green vegetables like bean sprouts need to be meaty and oily to taste better, so using beef noodles as a soup base is a great way to cook~

Ingredients

1 Preserved Egg
500g Bean Sprouts
Some Shimizu
1 small teaspoon Salt
a little Sliced Ginger
1 small teaspoon Granulated Sugar
2 teaspoons Daxi Big Beef Noodle
Some Peanut Oil

Bean Sprouts in Soup

1. Wash the bean sprouts, peel the preserved eggs into small pieces, and slice the ginger

2. Boil a pot of water, add bean sprouts after boiling

3. Then pour an appropriate amount of peanut oil, this can keep the vegetables green

4. Then put in preserved eggs and ginger slices

5. Add 2 teaspoons of beef powder, stir gently, cover and cook for about 3 minutes

6. Before starting the pan, add 1 teaspoon of salt and 1 teaspoon of sugar, and stir well

7. Just install the deep dish

Tips:
1. Boil the vegetables in water, and pour oil on the vegetables when they are boiled to prevent the vegetables from turning yellow!
2. For the soup dish, it is suitable to use chicken essence or beef powder to make the soup base, which can increase the freshness very well.