300 grams of cucumber

Preserved eggs (duck eggs)100g

Salt 2g monosodium glutamate 1 g.

Pepper 1 g starch (broad bean) 20g

Vegetable oil 30g

Detailed steps of cucumber preserved egg soup

1. Wash the cucumber and change it into 4 cm long slices for later use;

2. Shell the preserved eggs and change them into 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, and then add salt, monosodium glutamate and pepper.

Tips on how to make cucumber preserved egg soup

Making tips:

1. Preserved eggs must be well beaten when they are dried, so as to avoid the soup from losing powder after frying;

2. Cucumber can't be cooked for a long time, and it has no clear fragrance after long cooking;

3. This product has a frying process, and it needs to prepare about150g of vegetable oil.

Health tips:

1. Cucumber contains sugars, glycosides, amino acids, vitamin A, vitamin B2, vitamin C, calcium, phosphorus and iron;

2. Preserved eggs contain protein, fat, sugar, vitamins, calcium, phosphorus, iron, niacin, etc.

3. Cucumber has the effects of clearing heat, quenching thirst and diuresis, while preserved eggs have the effects of relieving sore poison and pox poison.

Food phase grams:

Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar.