Chrysanthemum Leaf Egg Soup

Name: Chrysanthemum Leaf Egg Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Chrysanthemum leaf; 1 piece egg; 10ml oil; Some salt

by Deep and shallow incense

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Every summer, this soup appears in my house very frequently, mainly because it is comfortable and very fast.
The children especially like this soup, every time they scoop the chrysanthemum leaves and the eggs in it, they drink it with relish.

Ingredients

150g Chrysanthemum Leaf
1 piece Egg
10ml Oil
Some Salt

Chrysanthemum Leaf Egg Soup

1. Pour oil in the pot and pour in the washed chrysanthemum leaves when it is about 3 minutes ripe.

2. Stir-fry until most of the leaves are flattened, add appropriate amount of cold water and cook.

3. Take the cooking time to break up the eggs and set aside.

4. After boiling, turn to a low heat and pour in the beaten egg liquid. You can pour it in a circle in China, so that the eggs will be loose and not clumpy.
Add the right amount of salt and chicken essence to serve.

Tips:
It is best to buy chrysanthemum leaves by pinching their heads and picking the tender parts to make the soup.
Friends who like egg mixture in soup can beat two eggs. Our kids especially love them.