Fennel and Egg Soup

by The joyful life of pyrotechnics

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Fennel vegetable has a special aroma like its seeds. Fennel vegetable is rich in vitamins B1, B2, C, PP, carotene and cellulose. It is fennel oil that gives it a special spicy smell, which can stimulate the intestines and stomach. Neurovascular, has the effect of strengthening the stomach and regulating qi. Fennel vegetables are usually paired with meat to remove the fishy and greasy taste. Today I used it with eggs to cook a bowl of soup and it tasted good. "

Ingredients

3 pcs Egg

Buy on JD Buy on Amazon
50g Fennel Vegetable
Some Sesame Oil

Buy on JD Buy on Amazon
Some Salt

Buy on JD Buy on Amazon
Some Fresh Vegetables

Fennel and Egg Soup

1. Wash the fennel vegetables and chop finely.

2. Beat the eggs in a bowl and stir well.

3. Put the chopped fennel vegetables into the egg bowl and stir well.

4. Boil a large bowl of water in a saucepan, then pour fennel and egg liquid to boil.

5. Season with salt and a little vegetable to taste.

6. Pour in a little sesame oil to turn off the heat and eat.

Tips:
Fennel vegetables have a special aroma that can remove the fishy taste, so this soup does not need to be seasoned.

Comments

Sign in to comment

Similar recipes

Curry Chicken Chop Rice recipe

Curry Chicken Chop Rice

Golden Dragon Fish Premium Oil Sticky Rice, Chicken Thigh, Onion

Air Fryer Tomato Scrambled Eggs recipe

Air Fryer Tomato Scrambled Eggs

Egg, Tomato, Chicken Bouillon Powder

Golden Curry Shrimp Rice Ball recipe

Golden Curry Shrimp Rice Ball

Curry Paste, Northeast Rice, Fresh Shrimp

Black Pepper Pork Chop Rice recipe

Black Pepper Pork Chop Rice

Pork Chops, Rice, Egg

Longevity Noodles recipe

Longevity Noodles

Noodles, Cooking Oil, Egg

Squeezed Noodles with Seasonal Vegetables recipe

Squeezed Noodles with Seasonal Vegetables

Noodles (raw), Egg, Dish

Korean Cold Noodles recipe

Korean Cold Noodles

Cold Noodles, Soup Stock, Sauce

Pimple Soup recipe

Pimple Soup

Ginger, Parsley, Chives