Mustard with Double Egg Soup

Name: Mustard with Double Egg Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Mustard greens; 1 piece preserved egg; 1 piece Salted egg; Some olive oil; a little sesame oil; Some ginger; a little pepper; Some salt

by Blue southern hemisphere

5.0 (1)

Favorite

2

Difficulty

Normal

Time

20m

Serving

2

Mustard is one of the most common vegetables in our daily lives. One time I watched a cooking show and found out that some people called mustard greens. There are two different types of mustard in my own yard, one is small mustard and the other is big mustard. Although the taste is the same, the taste is different. Today’s soup uses mustard greens, which are tender and sweet. Although there are various methods and collocations, I prefer double eggs with soup, which is very common in restaurants and restaurants. "

Ingredients

500g Mustard Greens
1 piece Preserved Egg
1 piece Salted Egg
Some Olive Oil
a little Sesame Oil

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Some Ginger

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a little Pepper

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Some Salt

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Mustard with Double Egg Soup

1. Prepare the ingredients: small mustard greens, one salted egg preserved egg, and ginger.

2. Wash the mustard greens and cut them into sections. Cut the preserved egg into small pieces. The salted egg is cooked and cut into small pieces. The ginger is shredded.

3. Bring a pot of water to a boil, pour in an appropriate amount of olive oil, add the mustard stalks, and then put the leaves on high heat and boil for a few minutes.

4. Pick up and drain the water and put it in a dish for later use.

5. Boil an appropriate amount of boiling water in a small saucepan and add the shredded ginger.

6. Pour the salted egg and preserved egg.

7. After boiling, add salt, pepper and sesame oil, and turn off the heat.

8. Then pour it into the mustard dish.

Tips:
1. Blanch the mustard greens first, but don't add salt. 2. Put the salt in the final soup. 3. Mustard greens are a little bit cold, so be sure to put ginger and pepper.