Cucumber Preserved Egg Soup

Name: Cucumber Preserved Egg Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cucumber; 1 piece preserved egg; a little Grated ginger; Some Shallots; Some salt

by Quiet Kitchen Diary

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

How to make cucumber preserved egg soup more delicious? After eating a lot of flavours, I still feel that it is more delicious to stir-fry~ You can cook every meal without soup. Cucumber preserved egg soup is often made recently, because the ingredients are simple, the preparation is simple, and the soup is delicious. Every family’s meals are different. Many classmates almost never cook soup in their homes, but my family can’t. As long as they cook their own meals, there must be two kinds of soup and green vegetables on the table. This has been a dietary habit since childhood. . I have a classmate whose family likes potatoes very much, and every meal must have potatoes. Eating habits are really interesting, how are your family’s eating habits? "

Ingredients

1 Cucumber
1 piece Preserved Egg
a little Grated Ginger
Some Shallots
Some Salt

Cucumber Preserved Egg Soup

1. Preparation: sliced preserved egg, chopped green onion, and minced ginger. Pour a little lard into the pot to dry, add a little ginger after slightly heating. After the ginger is fragrant, put the preserved egg into the pot and stir fry for 10-15 seconds. Then add clean water until it boils. (If you don’t like the ginger taste, you don’t need to put ginger)

2. Cut the cucumber into slices. After the water in the pot is boiled, add a little salt, stir to mix the salt and the soup completely, and then add the cucumber slices.

3. Turn off the heat for about 1 minute, add the chopped green onion, and serve with equipment.

Tips:
(1) Cucumber preserved egg soup added with soup after sautéing preserved eggs will appear milky white, and the soup will be more sweet and fragrant.
(2) Put the salt first and then the cucumber slices to maintain the color of the cucumber.