Convolvulus Leaf Egg Soup

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today I bought a bunch of water spinach. It was too big, and it was a bit too much at one time. So I made the leaves and ridges separately, and the effect was not bad. Nowadays, people eat more leafy vegetables. I'm lazy, I don't always like to wash leaves, so I really eat less, and I have to change it later and eat more leaf vegetables. I added eggs to the leaves to make a soup, and it was delicious with rice.

Ingredients

Convolvulus Leaf Egg Soup

1. Wash the water spinach and pull the leaves off

2. Half a pot of boiling water in a cast iron stockpot

3. Knock the eggs into a bowl and beat them with chopsticks

4. Chop some chopped green onions

5. Put the leaves in after the water is boiled

6. Add salt

7. See that the leaves are all discolored, add egg liquid, and turn off the heat when the egg liquid is cooked.

8. Add some MSG

9. Drizzle some sesame oil

10. Sprinkle with chopped green onions and serve

Tips:
My family’s eggs are too long, so the egg flowers can’t come out. Fresh eggs are better if you want to come up with beautiful egg flowers.

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