Cumin and Egg Soup

Name: Cumin and Egg Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 egg; 100g Fennel; Some oil; a little salt

by Fung Kee Food

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Hakka people in Meixian often use poached egg and fennel (called coriander in Meixian) to make soup. "

Ingredients

1. Bought fennel vegetables.

2. Wash hair and cut into sections.

3. Fried eggs into poached eggs.

4. Add water to boil, then add fennel to season.

5. Out of the pot.

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