Hibiscus Egg Soup

Name: Hibiscus Egg Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Hibiscus; 2 pcs egg; 10g Vegetable oil; 5g salt

by Favorite Xiaozhi

5.0 (1)

Favorite

4

Difficulty

Hard

Time

10m

Serving

2

The hibiscus flower is bright and bright in color. It is used to make dishes with a smooth taste and good eyesight 😊. "

Ingredients

Hibiscus Egg Soup

1. The taste is smooth, but unfortunately there is no egg, otherwise the finished product will look better.

2. The ingredients are ready.

3. Go to the stalk.

4. Go to the stamens and wash them.

5. Add a little salt to the eggs and stir evenly with the cooking wine.

6. Put the vegetable oil on the petals and stir fry for a few seconds.

7. Add boiling water.

8. Season with appropriate amount of salt.

9. Boil the water and pour the egg liquid along the side of the pot.

10. Turn off the heat and use chopsticks to scatter the eggs.

11. Just add chopped shallots. My daughter doesn't like chives, so I didn't put them.

Tips:
1. The stalk and stamen of hibiscus must be removed.
2. Hibiscus flower has a bitter taste and cold nature. It should be used with caution for female friends during menstruation, those with weak spleen and stomach, pregnant women, hibiscus flower pollen has allergenic effects, and those with pollen allergies should be cautious to touch.