Preserved eggs can be boiled with spring vegetables.

You can make classic recipes.

The practice is as follows:

Production materials:

Ingredients: 300g cucumber.

Accessories: preserved eggs (duck eggs) 100g.

Seasoning: salt 2g, monosodium glutamate 1g, pepper 1g, starch (broad bean) 20g and vegetable oil 30g.

Production method:

1. Wash the cucumber and replace it with 4 cm long slices for later use;

2. Peel the preserved eggs and replace them with 8 pieces;

3. Dry the bean powder and fry it in the oil pan for later use;

4. Burn fresh soup, add cucumber and preserved eggs to boil, then add salt, monosodium glutamate and pepper.