Winter Melon Preserved Egg Soup

Name: Winter Melon Preserved Egg Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Winter melon; 20g Vegetable oil; 4g salt; 2 cloves garlic; 3 pieces Shallots; Some water; 3 pcs Songhua Egg

by You see the smoke

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

A few years ago, when I was working in another company, Chinese food was settled in the cafeteria. I ate with the factory workers every day, and there was no special treatment. Sometimes when the food in the canteen is really hard to swallow, I will ask three or four colleagues to open a small stove outside. The favorite dish in winter is pickled fish, and the favorite in summer is this winter melon preserved egg soup. It is simple and delicious. A good product for relieving heat. During the Dragon Boat Festival, the company sent out some preserved eggs and salted duck eggs. I made a winter melon preserved egg soup when I had time on the weekend, and it felt so good to drink the soup with memories! Everyone might as well try it, it's really delicious!

Ingredients

600g Winter Melon
20g Vegetable Oil
4g Salt
2 cloves Garlic
3 pieces Shallots
Some Water
3 pcs Songhua Egg

Winter Melon Preserved Egg Soup

1. Prepare the ingredients

2. Rinse the preserved eggs with water after peeling

3. Cut into small pieces

4. Peel and seed the winter melon, wash and cut into 5 cm thick slices, chop the shallots

5. Put oil in the pot

6. Put the garlic in and fry it

7. Pour the winter melon into the pot and fry on high heat for 20 to 30 seconds

8. add water

9. Add sliced preserved eggs

10. Cook until the soup turns white and add salt to taste

11. Pick up the pot and sprinkle the shallots

Tips:
Winter melon is easy to ripen. If the soup is too thin, the white winter melon will be boiled if it is not cooked. It will not look good and taste good.