Egg and radish soup
Ingredients: white radish, eggs, chives, salt, pepper and leeks.
Specific practices
1, the head and tail of white radish are cut, peeled, washed and then cut into filaments. The thinner the radish, the better. You can also directly shred the radish with a silk scarf, so that the shredded radish is more uniform. Beat the eggs into a bowl and stir well.
2. Heat the wok, brush a thin layer of oil on the bottom of the wok, pour the egg liquid into the wok, then quickly shake the egg liquid, spread it into an egg roll, and fry it on low heat until both sides are golden.
3. When the egg roll is cold, cut it into wide strips or filaments for later use.
4. Add a proper amount of water to the pot, pour the shredded radish into the pot and bring it to a boil. You can also fry shredded radish with a little oil and then add water to make the soup more fragrant. But what about soup for dinner? Less oil is healthier.
5. Pour the eggs into the pot and cook for two or three minutes on low heat to cook the sweetness of the radish and the fragrance of the eggs. Finally, add salt, pepper and sesame oil to taste. You can also add some chicken essence to increase the flavor according to your own needs, and then turn off the heat after stirring evenly. ?
6. Put it in a bowl and sprinkle with some chopped green onion or coriander to taste. It is really delicious. Simple ingredients, put together, are not the same delicious, refreshing and hydrating, just right for drinking in winter.
Tips:
1, fresh shredded radish is especially ripe. Don't cook for too long, or it will go bad and affect the taste.
2, the sweetness of radish and the fragrance of eggs, this soup only needs salt, pepper and sesame oil to taste. Other seasonings can be omitted.