How to make the fragrant and appetizing cucumber skin egg soup?

How to make the fragrant and appetizing cucumber skin egg soup? There are three steps involved in the process and method of making cucumber egg soup, so let's take a look at the specific operation process.

Clause. First, we prepare four yellow eggs, crush the outer layer of the surface and put them in water to peel the shell for later use. Students should remember that preserved eggs can be better peeled in water, which can prevent some fine dust from sticking to the surface, and then cut the preserved eggs into small pieces for later use.

Prepare a cucumber, peel it slightly, cut off the head and tail, and then cut it into thin slices for later use. It is better to cut the cucumber thinner, so that the taste is better. Prepare a small piece of tofu and cut it into thin slices for later use.

Prepare an appropriate amount of tenderloin, cut it into slices and chop it for later use.

Clause. Second, tofu and tenderloin can increase the umami of the soup, and students who are troublesome can also ignore these two. Finally, prepare a few cloves of garlic and cut them into slices for later use.

The next step is to start making, first we heat the pot, add a little oil to the pan after the pot is hot, pour out the hot oil after the pot is finished, and add an appropriate amount. Then add the chopped preserved egg and minced tenderloin and stir-fry until fragrant. Add the chopped garlic slices.

After the ingredients are fragrant, add the boiling water for the soup. Once the fire is boiling, skim off the foam. Then add the chopped tofu and cook for three minutes.

After about half a minute, start seasoning, add two spoonfuls of salt to the pan. Add a pinch of pepper, adjust the position, add the chopped cucumber, and cook for about 30 seconds.

Clause. 3. Wait for the cucumber to break off before you can get out of the pot and serve the soup. A delicious cucumber preserved egg soup is made, and the following is a technical summary.

First, it is best to choose yellow preserved eggs, which are firmer and more fragrant. Second, if you want to make the soup whiter, you can fry the preserved eggs for a longer time, and then add boiling water to boil the preserved eggs after they are white. Third, the cucumber only needs to be cut off when it is cooked, otherwise the fragrance will be weakened when the vegetables are cooked.

At this point, the method of making cucumber preserved egg soup has come to an end.

Heat the oil pan, put in an appropriate amount of cooking oil, fry the garlic until slightly browned, turn to medium-low heat, put in the preserved egg to fry, add an appropriate amount of water to the pot, add a spoonful of cooking wine, turn to high heat and boil. Add cucumbers and sprinkle a little green onion before removing from the pan

This method is very simple, cucumber and preserved eggs are boiled in water, and then some seasoning is fine.

Stir-fry the chopped preserved eggs and minced pork and boil them in water, put the sliced cucumbers in after boiling, beat in an egg mixture, stir it, and cook for two minutes and sprinkle with chopped green onions.

It has the effect of reducing fire and reducing fat, and it can promote blood circulation and achieve the effect of emollient beauty.

Preparation of cucumber peeled egg soup:

1. One cucumber and two preserved eggs.

2. Cut the preserved eggs into 8 petals after peeling the shell.

3. Cut the cucumber into thin slices.

4. Put the preserved eggs in the oil and fry them in the oil to keep the shape of the preserved eggs after they are cut, so that the soup will not be too turbid when cooking.

5. After the preserved eggs are fried, add water, some foam, remove them, and then put cucumber pieces.

7. It's a very simple soup, and it tastes good.

<> "Preserved egg and cucumber soup.

Ingredients: cucumber, preserved egg, egg, greens.

Method:1Beat the eggs, heat the pan with hot oil, spread a piece of egg cover silver skin, and cut into strips.

2.Stir-fry the chives and garlic with the remaining oil in the pot, stir-fry the preserved eggs and then the cucumbers for a while, add water and bring to a boil.

3.Add the egg skin, cook the vegetables for two minutes, add salt, chicken essence and pepper to taste.

The ingredients needed for cucumber preserved egg soup are: preserved eggs, cucumbers, green onions, ginger, pepper, salt, chicken essence, water, and animal oil.

Step 1: Peel the cucumber and cut it into slices; Peel the preserved eggs and cut them into small pieces; Cut the green onion into small pieces.

Step 2: Add water to the pot, add ginger slices, and bring to a boil.

Step 3: After the water boils, put the diced preserved eggs and cook them in animal oil for 1 minute.

Step 4: Pour the cut cucumber into the pot, add an appropriate amount of salt, pepper and cook for about 3 minutes.

Step 5: Turn off the heat after cooking, add the chicken essence and chopped green onions, and you're done.

Overall, cucumber egg soup is a good soup, and unlike eating preserved eggs alone, this bowl of soup is more acceptable. This bowl of soup moistens the lungs and intestines, quenches thirst, and is simple and easy to use.

Tools Ingredients: 120 grams of cucumber, 1 preserved egg, appropriate amount of oil, 1 tablespoon of salt, appropriate amount of ginger.

1. Wash and slice the cucumber, as shown in the figure below.

2. Prepare the preserved eggs, as shown in the picture below.

3. Cut the preserved eggs into pieces, as shown in the chain removal wheel in the figure below.

4. Add water to the pot, add shredded ginger and oil to a boil, as shown in the figure below.

5. Add cucumbers, as shown in the shed letter below.

6. Add preserved eggs, as shown in the figure below.

7. Add salt and cook for a minute or two, as shown in the picture below.

8. Serve in a bowl, as shown in the figure below.

Many cucumber preserved egg soups are not boiled in white, the reason is that the preserved eggs are not fried first, and the fried preserved eggs are covered with water and boiled on high heat for about 3 minutes, and the soup will be as white as milk.

The crispness of the cucumber, the unique aroma of the preserved egg, and the delicious soup.

1.Cut the preserved eggs into small pieces and the cucumbers into thin slices.

2.Shred the ginger and set aside.

3.Heat oil in a pan, pour in shredded ginger and stir-fry until fragrant.

4.Pour in two bowls of water, add an appropriate amount of salt, and bring cooking wine to a boil, 5After the water is boiled, pour in the preserved eggs and cucumbers.

6.After boiling again, add an appropriate amount of monosodium glutamate to enhance the freshness.

7.Serve in a soup bowl.

1.Peel the cucumber and cut it into cubes, preferably into thin slices; Wash the preserved eggs and cut them into pieces for later usePut oil in the pan, add minced ginger and preserved eggs after 7 is hot, and fry the preserved eggs until golden brown 3Add the cucumber and stir-fry, add boiling water and bring to a boil over high heat.

4.Add salt to taste, and wait until the soup turns white.

5.Sprinkle with chopped green onions to make it even more delicious.

Small pieces of fatty pork in a wok, fry the oil and then cut the cucumber into slices and water, small pieces of ginger. After boiling, cut the small preserved eggs, turn off the heat and add salt after 2 minutes, and remove from the pot. You can sprinkle some shallots.