Chinese Food
Mustard soup with preserved egg and baby head
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It's said that Cantonese like to make soup. The soup that can be made in ten hours can also be made in a pressure cooker for one or two hours. There are also simple vegetables, broth, egg soup and so on. Wasabi is a kind of mustard in Guangdong. Other places are rare. Suitable for Guangdong weather. Sweet, warm stomach, dispel dampness and cold. Make a bowl of soup with two preserved eggs.
Cooking ingredients
Cooking Steps
Step1:Prepare fresh baby mustard and preserved eg
Step2:Wash the baby's head vegetables, peel the old ones, and cut the young ones directly
Step3:Boil ginger shreds with clear water
Step4:Put the baby's head vegetables into the fire and scald them
Step5:Diced preserved egg. Put it in the pot with chicken powder. Change to medium hea
Step6:Put in salt. Boil the preserved egg and turn off the fire.
Step7:Delicious soup. Just fine.
Cooking tips:1. Baby mustard needs to choose more tender shoots; 2. If there is an old root, it can be eaten without skin; 3. It can be boiled without too long. There are skills in making delicious dishes.
