Mint Egg Soup
by The joyful life of pyrotechnics
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the mint and drain the water for later use.
2. Put an appropriate amount of water in the soup pot, put the ginger pat scattered into the pot, and put the lard into the pot after the water is warm.
3. Boil the water and change the low heat into the eggs.
4. When the egg whites have solidified slightly, use chopsticks to break the egg yolk to let the egg yolk flow out.
5. When the egg mixture is cooked, add mint and add some salt to the pan. Don't boil the mint for a long time, just blanch it.
