Chrysanthemum Leaf Egg Soup

Name: Chrysanthemum Leaf Egg Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Wormwood; 2 pcs egg; 10ml Peanut oil; 6g cooking salt; 6 bowls water

by Children

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Spring is here, and it's time to eat wild vegetables again.
Chrysanthemum leaves, also known as wormwood, will grow more before and after the Qingming Festival, but the chrysanthemum leaves grow in different seasons in each place. Guangdong will grow especially in winter, and eat a bowl of warmth in winter. The soup can warm the body and satisfy the taste buds; Jiangsu will start from the winter solstice to before Qingming, the way of eating is similar, and the preferred method is to boil egg soup.

Ingredients

300g Wormwood
2 pcs Egg
10ml Peanut Oil
6g Cooking Salt
6 bowls Water

Chrysanthemum Leaf Egg Soup

1. Clean the chrysanthemum leaves and wash them three to four times with water.

2. Prepare two eggs and beat them for later use.

3. Prepare a casserole with 6 bowls of water. If you don’t like to drink too much soup, you only need two-thirds. Put the lid on and wait for the water to boil.

4. After the water is boiled, put in the cleaned chrysanthemum leaves, turn to a low heat, close the lid and let it boil slowly.

5. After cooking on low heat for about 5 minutes, add peanut oil.

6. After adding the oil, cook for 15 seconds, then slowly pour the beaten eggs into the chrysanthemum leaf soup.

7. Wrap the egg with the whole chrysanthemum leaf, cover it and cook for 2 minutes, remove the cover and add salt, turn off the heat.

Tips:
1. The chrysanthemum leaves bought in the market are short or long. Try to buy short ones. If they are too long, you have to pick them yourself. If they are too long, they will affect the taste.
2. After putting the egg, stir it with chopsticks from time to time to prevent the egg from sticking to the pan.