Organic Cauliflower Egg Soup

Name: Organic Cauliflower Egg Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Organic cauliflower; 50g Enoki mushroom; 1 egg; 10g oil; 3g Cooking Wine; 3g salt; 2 pieces Chives

by Seven nine stars

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

I made a big dish at noon today, and it was delicious. I used bibimbap with soup, and I accidentally ate too much.
The old man said that we must be light at night, and eating so much meat today is difficult to digest.
Then let’s have some vegetable soup, organic cauliflower, some enoki mushrooms, and an egg. It’s so fresh!

Ingredients

200g Organic Cauliflower
50g Enoki Mushroom
1 Egg

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10g Oil

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3g Cooking Wine

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3g Salt

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2 pieces Chives

Organic Cauliflower Egg Soup

1. Prepare the required ingredients.

2. Wash the enoki mushrooms, cut them off, and set aside.

3. Beat the eggs and set aside.

4. Wash the cauliflower and break into small flowers.

5. Heat the oil in the pan, add the egg liquid, stir fry, then serve and set aside.

6. Leave the bottom oil in the pot, add the cauliflower, and stir-fry for a while.

7. Add an appropriate amount of water.

8. Pour in a little bit of cooking wine, bring to a boil over high heat, and continue to cook for 1 minute.

9. Then pour enoki mushrooms and blanch them.

10. Finally, put in the scrambled eggs.

11. Add a little salt and season to taste.

12. Put some chopped green onion and add fragrance.

Tips:
Enoki mushrooms do not need to be cooked for a long time, just blanch them softly. Over time, it will affect the taste and nutrition will also be lost.