Ham and Vegetable Soup

Name: Ham and Vegetable Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ham; Some Chuan Cai; 1 egg; Some salt; Some Chicken Essence; Some pepper; Some sesame oil

by rosejyy2000

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

If this bowl of soup is for you, it is certainly the most common, but it has a special meaning to me. Chucai, also known as rattan cuisine. Because the vegetables are all organically grown by myself, they are especially crisp and tender, and the vegetables have a particularly strong flavor. I finally eat the vegetables I grow, can I be upset? Because I live in a remote place, I can't buy preserved eggs and salted eggs for a while, so I can only use fried eggs instead. If you use one or two salted eggs and preserved eggs to make this soup, it can be said to be a perfect match. "

Ingredients

Some Ham
Some Chuan Cai
1 Egg
Some Salt
Some Chicken Essence
Some Pepper
Some Sesame Oil

Ham and Vegetable Soup

1. Wash the vegetables picked from the field;

2. Put the pot on the stove, shred the ham, put it in the pot and simmer for 20-30 minutes;

3. You can free your hands to fry the eggs while making the soup, and fry them first;

4. Fry the other side, because it is not for breakfast or sun egg, so the other side should also be fried slightly;

5. After the ham is boiled, the water is open, put in the simmered vegetables, turn a few times with a spoon, add salt and pepper, and drop a few drops of sesame oil;

6. Roll the eggs on the noodles for a few rolls to serve in a pot.

Tips:
1. Don't cook the simmered vegetables for too long, just just cooked;

2. If there are preserved eggs and salted eggs, it is best to make simmered vegetables or mustard greens. The preserved eggs contain alkali, which will make the vegetables ever green and not discolored. When the noodles and salted eggs are cooked, the white and yellow are separated. The fire is slowly injected with egg whites, and then the fire is turned off.