Duck Egg Vermicelli Soup

Name: Duck Egg Vermicelli Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 Duck eggs; 200g Rice noodles; Some carrot; 10 pcs Wolfberry; Some sesame oil

by I love salad

4.8 (1)

Favorite

8

Difficulty

Normal

Time

15m

Serving

3

When I was young, I was scarce of materials, but my mother's bowl of duck egg vermicelli soup can smell the fragrance from a distance. When I grew up, I ate all kinds of delicacies, but often missed duck egg vermicelli soup. It turned out that it was the taste of my mother. Now that you marry away and are thousands of miles away from home, you can't eat what your mother made yourself, so let's make a bowl by yourself.

Ingredients

2 Duck Eggs
200g Rice Noodles
Some Carrot
10 pcs Wolfberry
Some Sesame Oil

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Duck Egg Vermicelli Soup

1. After the cold water is boiled, add the vermicelli, cook slightly transparent, pick up and add in cold water (the taste is chewy)

2. Shred carrots and set aside

3. Soak the wolfberry in cold water

4. Break the duck eggs, heat the pan with oil, pour it into the pan

5. Fry until golden on both sides, set aside

6. Boil cold water in another pot, add vermicelli, carrot shreds, and wolfberry, cover the pot and bring to a boil

7. Add the fried duck eggs, add some salt and soy sauce

8. Pour into a bowl and pour sesame oil. The fragrant duck egg vermicelli soup is ready to eat.

Tips:
The color is a bit monotonous. It’s just that there is a heavy rain today and I did not go out to buy vegetables. Otherwise, add some green vegetables to increase the value of the face and add vitamins.