Chinese Food
Bean sprouts in Cantonese soup
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It's spring. The supermarket starts to sell fresh peas. They are green and green. I like them when I look at them. Vegetable soup in Guangzhou is a common practice. Simple and delicious. 1. The key to the soup is to stir garlic. You must stir the whole garlic into golden yellow to taste. It's also necessary to have preserved eggs. This is the key to the white and delicious soup. Don't put MSG and chicken essence in this soup. Preserved eggs, garlic cloves and ham are delicious enough. 2. Pea seedling must be pinched to the old part. Otherwise, it's hard to swallow. Pea seedling is tender. It can't be cooked for a long time. Turn off the fire immediately after scalding. Eat it hot. 3. Changing pea seedlings into amaranth, pepper leaves, and boiled baby dishes are different soup dishes.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Slice the mushrooms, cut the preserved eggs into small pieces and shred the ginger.
Step2:Put the boiling water into the pot and blanch it for a while. Don't be old when it's cooked. Remove the drained water and put it on the plate.
Step3:Stir fry garlic and ginger in hot oil until the garlic is golden.
Step4:Stir fry the minced meat. Stir fry the mushrooms and preserved eggs
Step5:Pour in high soup. Turn to low heat. Season with salt. Add oyster sauce and a little sugar to make it fresh
Step6:About five to ten minutes after the soup turns white, it can be poured on the bean sprout
Step7:The tender bean sprouts and the thick and fragrant soup. Don't worry about the children no longer eating vegetables. And eat more eggs and lower the fire.
Step8:This is the picture of all the materials poured in. In front is the picture of the disk
Cooking tips:There are skills in making delicious dishes.
