Horn Melon and Egg Soup

Horn Melon and Egg Soup

1. First cut a small tender squash directly in half and cut into slices. It doesn’t need to be too thin. It has a thickness of two to three millimeters.

2. Put a spoonful of oil in the pot, not too much, it will feel greasy if there is too much, just a tablespoon, add the squash slices and fry a few times

3. Then you can directly add water and salt. Soy sauce is not recommended to make this soup, it will make the color of the soup black. I usually don’t use soy sauce in other dishes

4. Bring to a boil and cook for half a minute. Pour in a small bowl of water and starch and stir to bring to a boil

5. Then stir the eggs in a small bowl, and then slowly pour them into the pot, stirring while pouring

6. After boiling, you can add some chopped green onion to season and turn off the heat, and cook for half a minute after a little bit of warm

Tips:

The horned melons sold on the market are very tender, unlike the hard and old skin of the horned melons at the end of autumn, so you don’t need to peel them. The outer skin can be removed. Don't cook the squash for a long time, it will lose nutrients, and cook it for a few minutes.