more

Eggplant 1 root

Sauerkraut 15g

Shrimp 15g

Dry powder 50 grams

Onion 5g

Methods/steps

1

First, let's prepare the ingredients for this soup. My side is to prepare one person's quantity, so only one eggplant is put, and everyone can quantify it according to their own quantity. The main components are shown in the figure below.

2

Wash the eggplant, don't peel it, just cut off part of the head and tail, then cut it into small pieces and soak it in water for about ten minutes.

View the remaining 1 pictures.

three

Pickled sauerkraut is washed and cut into fine powder, and the taste is easier to come out. It's best to chop it by hand. It tastes good and the sour taste is still there. If you use a blender, the taste will be much lower and the taste will not be so good.

four

Remove the yellow parts of onions and onion leaves. Pay attention to separate the onion from the onion leaves when cutting, because the onion has to be fried in the oil pan to have a taste. After the soup is cooked, the onion leaves are directly sprinkled on the noodle soup.

five

Boil hot water, dry the powder, soak it in hot water for 5 minutes and soften it for later use.

six

The preparations are ready. At this moment, the fire broke out. The pot is hot, pour in the oil. Stir-fry shrimp skin, scallion, sauerkraut and eggplant for 3 minutes. Add salt and water and bring the water to a boil.

View the remaining 1 pictures.

seven

After the water is boiled, put the dry powder strips into the pot, and then cook with low fire for 10 to 15 minutes, so that the eggplant and dry powder strips are thoroughly rotten before cooking.

eight

When it is cooked, sprinkle with onion leaves and add monosodium glutamate to taste. Students who like spicy food can also add Chili sauce to taste. A bowl of delicious eggplant soup ends here.