Sea Cucumber Egg Soup

Name: Sea Cucumber Egg Soup
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Sea cucumber; 1 Cucumber; 1 piece egg; 1/2 root carrot; a little salt; 5g sesame oil; 50ml Water starch; a little Chicken Essence; 10g parsley

by Sharadova (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Others are meatless and unpleasant, but unfortunately I am very anorexia.
In order not to break the body, it is more beautiful. Just think of eating sea cucumbers, that is, nourishment but no collagen.
Many people don't know how to eat sea cucumbers, they think it is very high-end. In fact, sea cucumbers are very convenient to make.
The way I eat it most often is to eat it in porridge or in soup. In short, sea cucumbers can actually be versatile.
Today, I will introduce a very simple method. A bowl of light soup can not only supplement nutrition, but also increase appetite when appetite is low.

Ingredients

2 pieces Sea Cucumber
1 Cucumber
1 piece Egg
1/2 root Carrot
a little Salt
5g Sesame Oil
50ml Water Starch
a little Chicken Essence
10g Parsley

Sea Cucumber Egg Soup

1. Prepare all ingredients

2. Slice cucumber and carrot for later use, and chop coriander

3. Beat the eggs into a bowl and beat evenly. Starch + water to adjust

4. Add water to the pot until it boils, then add cucumber slices and carrot slices

5. Add starch water to the pot to thicken. Afterwards, sprinkle the eggs slowly and evenly into the soup (thicken the eggs first and then put them in the eggs to have a beautiful egg flower)