The practice of preserved egg cucumber soup;
1, a cucumber, two preserved eggs.
2. Preserved eggs are shelled and cut into petals, and one is cut into 8 petals.
3. Slice the cucumber.
4. Base the oil in the pot and fry the preserved eggs in the oil. This is to keep the shape of the preserved eggs after cutting, so that the soup will not be too turbid when cooking.
5. After the preserved eggs are fried, add water, some floating foam, remove them, and then put cucumber slices.
6. If you like cucumber crisp, cook it for a while, and if you like soft, cook it for a while. Finally, add some sesame oil and the salt can be cooked.
7. Simple soup tastes good.
Tip:
Remember to check whether there are black spots of different sizes on the surface of the shell. If there is, avoid eating it.