[small Fragrant Soup Dishes Suitable for Summer]-cucumber Preserved Egg Soup

Name: [small Fragrant Soup Dishes Suitable for Summer]-cucumber Preserved Egg Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cucumber; 2 pcs preserved egg; 1 small piece ginger; Some starch; Some Cooking oil; Some salt; a little MSG

by Food is still a little daughter-in-law

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I don't know, I haven't posted a log for half a year, my den is full of weeds, and my friends are left out. It shouldn't be. However, the unfortunate year of 2011 has finally passed. I hope that my dad will be healthy and not tormented by illness anymore. I don't worry about it anymore. I hope my husband will recover from his waist injury quickly and be able to play with friends again. Too much hope... In 2012, what will you bring to us?
It's been a long time since I served the food, no wonder I almost forgot about the software processing pictures. Let's sort out the inventory in the computer. First, send out a simple soup and get familiar with all the operations. Haha, it's a complete review from the beginning! ! ! "

Ingredients

1 Cucumber
2 pcs Preserved Egg
1 small piece Ginger
Some Starch
Some Cooking Oil
Some Salt
a little Msg

[small Fragrant Soup Dishes Suitable for Summer]-cucumber Preserved Egg Soup

1. 1. Wash the cucumbers and peel the preserved eggs.

[small Fragrant Soup Dishes Suitable for Summer]-cucumber Preserved Egg Soup recipe

2. 2. Cut the preserved egg into 8 pieces.

3. 3. Prepare a small amount of starch, put the preserved egg in and wrap it.

4. 4. Evenly pat the starch.

5. 5. Put water in the pot and add ginger slices.

6. 6. Put a little oil in the wok, put the preserved egg down and fry the golden brown and remove it for later use.

7. 6. Put a little oil in the wok, put the preserved egg down and fry the golden brown and remove for use.

8. 7. Peel the cucumber and cut into thin slices for later use.

9. 8. After the water is boiled, add the fried preserved eggs and boil for 5 minutes. After the soup becomes milky white, add the cucumber slices and cook for 1 minute. Add some salt and MSG (can be put or not) to taste. (Remember not to cook the cucumber for a long time, otherwise its fragrance will be lost)

Tips:
1. Fry preserved eggs with starch, and the soup will appear milky white when it is boiled.

2. There is no need to put oil in the soup, because there is a lot of oil in the fried preserved eggs. In summer, it is better to be lighter.