Casserole Version of Mustard Egg Drop Soup

Name: Casserole Version of Mustard Egg Drop Soup
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 pcs Mustard Heart; 1 piece egg; Some oil; Some sesame oil; Some salt; Some Chicken noodles; Some pepper

by Simple 7700

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

When resting on weekends, you can sleep until you wake up naturally, and slowly make yourself a brunch. On days of rest, don’t treat yourself badly. Get up in the morning and don’t want to go shopping too early. If you want to have soup, then it’s suitable to have a bowl of quick soup---Mustard green egg drop soup with vegetables, eggs, and more The most important thing about the soup is that it tastes good.
The nutrient value of mustard is quite high. It has the effects of clearing away heat and detoxifying, but the taste is slightly bitter. I usually eat less. When it is used in soup, the slightly bitter taste is reduced.

Ingredients

2 pcs Mustard Heart
1 piece Egg

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Some Oil

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Some Sesame Oil

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Some Salt

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Some Chicken Noodles
Some Pepper

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Casserole Version of Mustard Egg Drop Soup

1. Wash two mustard hearts. I like mustard hearts. This one is the most tender and tastes the best

2. Finely chop the roots and leaves of mustard greens

3. Take a bowl and knock in an egg

4. Break up

5. Add the right amount of salt and stir well

6. Use a casserole and add the right amount of water. I drink for two and I have about two and a half bowls of water.

7. Cover, heat and cook.

8. When slightly boiling, add an appropriate amount of oil.

9. With salt

10. Add chicken noodles

11. Add pepper

12. Boil the water, pour the mustard

13. Boil for about 1 minute after boiling. You can test whether the roots of the mustard greens have softened for the first time. Stir it with a spoon and add the egg mixture.

14. When the egg liquid has solidified, stir it with a spoon and turn off the heat.

15. Pour in a little sesame oil at the end.

16. Clay pot has better heat preservation performance. Drink it while it's hot. It tastes good.

Tips:
1. Don't cut the mustard root into too big pieces. Small pieces are easier to taste.
2. Turn off the fire after the eggs are poured in. The casserole has better heat retention. Turn off the fire and still maintain the firepower for tens of seconds. If the fire is not turned off, it will easily boil, which will affect the appearance of the finished product.