Preserved Egg Baby Head Mustard Soup

Name: Preserved Egg Baby Head Mustard Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Baby dishes; 2 pcs preserved egg; 2ml olive oil; 2g salt; 1g ginger; 1g Chicken noodles

by sourcehe

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

It is said that Cantonese people like to make soup. Old hot soup can only be cooked for more than ten hours. There are also a pressure cooker for one or two hours of thick soup, as well as simple vegetable, broth, egg soup, and so on. Watou mustard is a mustard variety in Guangdong. Rarely seen in other places, it is suitable for the weather in Guangdong, sweet, warm the stomach, and dispel dampness and cold. Boil two preserved eggs into a bowl of fragrant preserved egg baby head vegetable soup.

Ingredients

Preserved Egg Baby Head Mustard Soup

1. Prepare fresh baby mustard greens and preserved eggs;

Preserved Egg Baby Head Mustard Soup recipe

2. Wash the baby head vegetables, peel off the old part, and cut the young shoots directly;

3. Boil shredded ginger in clean water;

4. Put the baby head vegetables on high fire and boil them;

5. Cut the preserved egg into pieces, put it in the pot with the chicken powder, change to medium heat

6. Put salt, cook preserved eggs and turn off the heat.

Tips:
1. Baby head mustard must be selected with more tender shoots;
2. If there are old roots, peel them and eat them;
3. Preserved eggs can be cooked and do not need to be cooked for too long.