Pigeon Egg Noodle Soup

Name: Pigeon Egg Noodle Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1group Dry noodles; 2 pcs Pigeon eggs; 1/2 pot Plain Water; 1.5 tablespoons salt; a little bit Chicken Bouillon Powder

by Dusty

4.9 (1)

Favorite

22

Difficulty

Normal

Time

15m

Serving

3

Children’s dinner is simple and nutritious! The little ones are pigeon eggs. No too complicated ingredients! Referred to as Kuaishou Noodle Soup! Eat up all the snoring!

Ingredients

1group Dry Noodles
2 pcs Pigeon Eggs
1/2 pot Plain Water
1.5 tablespoons Salt

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a little bit Chicken Bouillon Powder

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Pigeon Egg Noodle Soup

1. Add half a pot of water to a non-stick pan and bring to a medium heat.

2. Put the lid on and bring the water to a boil.

3. Bottom into the noodles dry.

4. After 30 seconds, stir apart with chopsticks. Leave the lid half open and continue to cook for 1-2 minutes. Beware of overflowing noodle soup.

5. Turn down the heat, put two pigeon eggs in, hit the surface, and sink slightly.

6. Don't stir, don't stir, let the pigeon eggs cook slowly over low heat.

7. I deliberately fished it out to take a photo, and cooked it like this, it won't spread out. No need to cover and cook. Cook until the pigeon eggs are cooked. About 2 minutes or so.

8. Add 1 tablespoon and a half salt to taste.

9. You can add a little chicken essence. Adjust the taste.

10. Get out of the pot and eat while it's hot!

Tips:
1. Dried noodles are the water noodles bought by the noodle shop, which are grouped into a suitable group and dried in the sun. 2. No need to add oil, but you can add a few drops of sesame oil to increase the flavor! 3. A very simple noodle soup for kids!