White Cauliflower and Egg Soup

Name: White Cauliflower and Egg Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some White cauliflower; 2 egg; Some oil; Some salt

by Love in Xia Ying

4.8 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

When buying chayote seedlings the day before yesterday, the vegetable seller actually caught a little white cauliflower in the middle! I don't hate it at all, so I will buy one the next day. I really like the taste of bitterness, but if it is not wild, the difference is far, far away. I have eaten it before. Therefore, if you can't buy wild suggestions, don't buy it, so as not to affect the image of white cauliflower. Our fields are everywhere, and the villagers pick them and sell them when they sell vegetables. It is also super cheap, and one meal is enough for one dollar. "

Ingredients

White Cauliflower and Egg Soup

1. Wash the white cauliflower. If you buy it, you will usually have old stalks. If you want to remove it, there will be no such problem if you pick it yourself.

2. Put water in the pot.

3. Come on. Mine is peanut oil that I squeezed by myself. It's getting to the roots and it's a bit ugly.

4. After the water has boiled, put the white cauliflower in it and turn it over to make everyone soft.

5. After the white cauliflower is hot and soft, beat two eggs into it.

6. When the egg is slightly set and formed, use a spatula to slightly break the egg.

7. Stir well and add salt. carry out.

Tips:
I don’t like egg flowers, and I don’t want to turn into a single egg, so I choose the egg to crack when it is a little bit hardened. If you like egg flowers, you can break them up. Cauliflower.
The peanut oil I use is root, so the foaming is serious.