Cucumber Preserved Egg Soup
by MYDEAR Muyang
Favorite
Difficulty
Normal
Time
10m
Serving
3
cucumber
1. Cucumber slices
2. Preserved egg cut into pieces
3. Heat oil with preserved eggs and stir fry for 1 minute
4. Add water to a boil to blow out the bubbles
5. Boil the soup until creamy white, add cucumber, salt and ginger, boil for 3 to 5 minutes, sprinkle with chopped green onion
Tips:If the preserved egg is not easy to cut, you can use silk thread to break it
