Preserved egg soup with melon and shrimp skin

Recipe introduction

It's a simple soup. It's not bad to have not prepared this meal!

material

300g wax gourd, appropriate amount of shrimp skin, 300g pork, cooking wine, 1 preserved egg, chicken essence, oil, salt, sesame oil, ginger, onion and garlic.

working methods

1. Wash, peel and dice the wax gourd. Wash and dice pork, add a little soy sauce, a little sugar, a little cornmeal, oil and cooking wine, mix and marinate for half an hour, and dice ginger, garlic and onion for later use.

2. After frying ginger and garlic in oil pan, add wax gourd and a little cooking wine, stir-fry for a while, then add water (soaked in wax gourd) and appropriate amount of shrimp skin, bring to a boil with high fire, and then cook wax gourd with low fire until soft.

3. Add pork and preserved eggs in turn and cook for a few minutes, then add appropriate amount of salt, chicken essence and pepper to taste.

4. Add a proper amount of raw flour (or horseshoe powder) with water, stir well, pour it into the soup, boil it again, sprinkle with sesame oil and chopped green onion, and stir well.

Shrimp skin and egg soup

material

Two stupid eggs

Shrimp skin 1 pinch

Sesame oil 5ml

Proper amount of onion

working methods

1, wash the shrimp skin with boiling water (usually there will be some dried seaweed in dried seafood).

2. Beat the shrimp and eggs in a large bowl, and add salt and sesame oil.

3. Add a little water, mix well and add chopped green onion.

5. Cover the pot before steaming to avoid water vapor dripping, and the steamed eggs will be smooth.

Don't use too much fire to steam the egg soup, and the time should be increased or decreased according to the amount of egg liquid.