White Cauliflower Egg Drop Soup

by Dragon Baby Chen Nuo

4.6 (1)
Favorite
6

Difficulty

Easy

Time

10m

Serving

2

Spring comes the smell of wild vegetables-white cauliflower and egg drop soup. White cauliflower is a common wild vegetable in spring and summer, named after its small white flowers. White cauliflower tastes bitter first and then sweet, which has the effect of clearing away heat and improving the purpose. My mother-in-law went out for a stroll, and when she saw the tender white cauliflower, she picked some back, and asked me to add an egg to cook the soup. "

White Cauliflower Egg Drop Soup

1. Freshly picked white cauliflower is sometimes sold in the vegetable market.

2. Soak the white cauliflower in water for a few minutes to wash off the dust on the leaves.

3. Shell the eggs and beat them up for later use.

4. Wash the white cauliflower and drain the water.

5. Boil a pot of water over high heat, and add the white cauliflower after it is boiled.

6. Cook the white cauliflower until it changes color and turn to medium heat.

7. After adding the egg liquid, use chopsticks to disperse the egg liquid.

8. Add a teaspoon of cooking oil.

9. Add some salt to taste.

10. Bring the white cauliflower to a boil again and turn off the heat.

11. The slight bitterness is followed by a slight sweetness. I like this taste very much.

Tips:

1. If it is the white cauliflower you bought, first pinch off the old part.
2. The saltiness can be adjusted flexibly according to taste.

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