Celery Leaf Egg Drop Soup

Name: Celery Leaf Egg Drop Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Celery leaves; Some Shallots; Some starch; Some salt; Some sesame oil

by Liaonan Crab

4.8 (1)

Favorite

11

Difficulty

Easy

Time

10m

Serving

2

[Celery Egg Flower Soup] A delicious soup that turns waste into treasure. Few people eat. You can eat a handful of celery for several days. Use it for fried rice, scrambled eggs, and cooking noodles. I don’t want to waste a little celery leaf. Live it! Hey, secretly laughing!
In my home, celery leaves are usually not thrown away. It is delicious when blanched and mixed with beans, or chopped up omelette.
Today, the soup is made with celery leaves and eggs, and it tastes very fresh. "

Ingredients

Some Celery Leaves
Some Shallots
Some Starch
Some Salt

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Some Sesame Oil

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Celery Leaf Egg Drop Soup

1. Material drawing. ,

2. Boil water in a pot, blanch the washed celery leaves, add a little oil and a little salt when blanching the water. This way the vegetables will look good, otherwise they may be unsightly.

3. Remove the blanched celery leaves, change the water and bring to a boil.

4. After the water is boiled, add the blanched celery leaves, boil it again, and pour starch water.

5. Pour the egg flowers, stirring while pouring, so that the egg flowers are scattered and beautiful.

6. Add salt and sesame oil, and add chopped green onion.

Tips:
Celery leaves have a bitter taste, so they must be blanched before being used for soup. The details of blanching are on the front.

The drenched egg flower is placed after the starch water, so that the drenched egg flower will be more beautiful because the soup is thicker.