Wax gourd preserved egg soup

Recipe introduction: this dish is preserved with melon and eggs, which is cool in nature, can relieve summer heat and eliminate dampness, and is simple to make.

Ingredients: wax gourd, preserved eggs, salt and chopped green onion.

Exercise:

1. Peel the wax gourd, cut it into small pieces, put it in a pot and add water to cook it. People who have a high demand for soup can use pork ribs soup cooked in advance.

2. When the wax gourd is half soft, add the cut preserved eggs.

Just add some salt and chopped green onion when the soup is boiled again. No need to add monosodium glutamate, preserved eggs are very fresh.

Soup with preserved egg and bean sprouts

Ingredients: bean sprouts, two preserved eggs, ginger slices, a little oil.

Exercise:

1. Shelled preserved eggs, cut into small squares for later use.

2. Soak the bean sprouts with clear water and control the water for later use.

3. Boil the soup pot with appropriate amount of water, add ginger slices, pour a little oil, add preserved eggs and bean sprouts, and cook for 60 seconds.

Remarks: Before cutting preserved eggs, you can apply a thin layer of oil on the knife edge, so that the cut preserved eggs will be more complete and will not stick to the knife.

Coriander preserved egg fish fillet soup

Ingredients: preserved egg 1, grass carp 100g, coriander 15g, shredded onion 5g, broth 600㏄, salt 1/2 teaspoons, chicken powder 1/4 teaspoons, and white pepper 65438.

Exercise:

1. Grass carp slices; Wash coriander and cut into long sections; Cut the preserved egg into small petals for later use.

2. In a hot pot, add broth, salt, chicken essence powder and white pepper powder, boil over medium heat, add preserved egg slices and grass carp slices made by 1, turn to low heat and cook for about half a minute, add parsley segments and shredded onion made by 1, turn off the heat and sprinkle with sesame oil.