Preparation of preserved egg cucumber soup Ingredients: cucumber, one preserved egg, two olive oil salts, appropriate amount of chicken essence, appropriate amount of ginger, 1. After the preserved eggs are shelled, they can be cut into petals and one can be cut into eight petals. 2. Wash the cucumber and cut it into thin slices for use. 3. Base the oil in the pan and fry the preserved eggs. This is to keep the shape of preserved eggs after cutting, so that the soup will not be too turbid when cooking. 4. Take out the preserved eggs and boil the water. Add olive oil, shredded ginger and preserved eggs and cook for 5 minutes. 5. Add cucumber and cook for 1 min, then turn off the fire, add salt, chicken essence and white pepper, and put it in a soup bowl. Cooking tip: When cutting preserved eggs, the yolk easily sticks to the back of the knife. You can pour boiling water on the knife, cut preserved eggs with the back of a warm knife, the yolk will not stick, or you can directly soak preserved eggs in boiling water. Nutrition tips: Preserved eggs are made of duck eggs. Preserved eggs1contain more minerals than duck eggs.59666.866666666686 They can digest organs, stimulate appetite, promote the digestion and absorption of nutrients, neutralize stomach acid, and reduce temperature and blood pressure. Has the effects of moistening lung, nourishing yin, stopping bleeding, cooling intestine, stopping diarrhea and lowering blood pressure. In addition, preserved eggs can also protect blood vessels. At the same time, it also has the function of improving IQ and protecting brain. Fresh cucumber contains a substance called propanedioic acid, which can inhibit the conversion of sugar into fat. So cucumber is a good product to lose weight. Cucumber contains substances that can inhibit the conversion of sugar into fat.