Winter Melon Soup with Preserved Egg

Name: Winter Melon Soup with Preserved Egg
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Winter melon; 2 pcs preserved egg; 5g ginger; a little Wolfberry

by Leibao's life with smoke

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

When making winter melon soup, many people like to add ingredients such as shrimp skins, dried seaweed, and kelp to increase the umami taste of winter melon soup. Today, Leibao recommends another ingredient-preserved eggs. If you eat more cold preserved eggs, preserved eggs and lean meat porridge, it’s quick Let's try the winter melon preserved egg soup. The method is simple, the soup is milky white, the taste is fresh and fresh, it is delicious and greasy, even the kitchen novice can easily learn it. Let's take a look at the specific approach!

Ingredients

500g Winter Melon
2 pcs Preserved Egg
5g Ginger
a little Wolfberry

Winter Melon Soup with Preserved Egg

1. Prepare the required ingredients, peel off the skin of winter melon and cut into thin slices, peel off the hard shell of the preserved egg and chop slightly, while ginger is best to use old ginger and cut into thin strips for later use;

Winter Melon Soup with Preserved Egg recipe

2. Pour in a little cooking oil from the pan, add shredded ginger and preserved eggs and stir-fry for a while when the oil is hot, stir fry for a scent, and stir-fry until the preserved eggs bubble;

3. Then pour 2 large bowls of water into the pot, boil for 2 minutes on high heat, pour in the winter melon slices, and continue to cook until the winter melon is cooked through;