Bean Sprouts in Soup

Name: Bean Sprouts in Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Bean sprouts; 1 Salted egg; A few pieces ginger; 1 preserved egg; 2 pcs garlic

by Xingwu

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Pea sprouts are the first sprouts of pea that have just sprouted from seeds or are cut in bundles and sold with or without seeds. Pea sprouts are cultivated without soil, and it usually takes only a few days from sowing to seedling. It is rich in nutrients and contains a variety of essential amino acids. Its flavor is delicate, soft, smooth and palatable, with good color, fragrance and taste. It has high nutritional value, is green and pollution-free, and tastes fragrant, smooth and tender, with a delicious and unique taste."

Ingredients

250g Bean Sprouts
1 Salted Egg
A few pieces Ginger
1 Preserved Egg
2 pcs Garlic

Bean Sprouts in Soup

1. Wash the bean sprouts

2. Shelled salted egg, raw salted egg, a little minced meat, a little ginger and garlic

3. Boil the oil pan to 50% heat and put the minced meat until smooth and cooked.

4. Push the minced meat aside, put the ginger and garlic slices, and lay the salted egg. Use a spatula to cut the salted egg yolk into small pieces.

5. And then cut into pieces of preserved eggs

6. Add two to three bowls of water, if there is broth, even better.

7. After the water is boiled, add a little salt first. Remember to add only a little bit, because salted egg whites are relatively salty. Then put the bean sprouts in a boil and turn off heat

8. Don't cook for too long, it's easy to cook, just put the chicken in the hardcover plate before starting the pot

9. This dish is a classic soup series dish in Cantonese cuisine. It is salty and fresh and light, even if it is not made with broth, it is extremely delicious.

10. The finished picture, loved by the elderly and children

Tips:
Personally, I don’t think it should be hot for a long time. It is easy to cook. My method is to turn off the heat directly after adding the bean sprouts after the soup is boiled. The residual temperature is enough.