Chrysanthemum leaf egg soup
Overview
Chrysanthemum leaves: It is a unique and very popular wild vegetable in Nanjing in spring and summer; it is not the leaves on chrysanthemums in autumn. Nanjing people commonly call it chrysanthemum brain, which has the effects of improving eyesight and beautifying the skin, cooling and detoxifying. It is also very simple to make. When it is fresh and tender, boil it with eggs in soup. If it is a little older, add some sugar and stir-fry it. It has a unique fragrance in your mouth. There used to be many Nanjing people who lived abroad because they missed their hometown. When they returned to Nanjing to visit relatives, they took chrysanthemum leaf seeds and soil abroad to plant, but unfortunately they were not planted successfully. This is probably the soil and water that nurtures a person. If you have time to come to Nanjing, no matter whether it is a small shop in Daguan or a small restaurant, this dish is available, so be sure to try it~~~
Tags
Ingredients
Steps
-
Prepare chrysanthemum leaves and eggs
-
When you buy chrysanthemum leaves, cut off the old stems, soak them and wash them
-
After the pot is hot, pour in canola oil and stir-fry minced green onion
-
Pour in water, cover and bring to a boil over high heat
-
Add chrysanthemum leaves, flip them a few times with chopsticks, and continue to boil
-
Beat the eggs and set aside
-
After the soup boils, pour the egg liquid evenly along the edge of the pot
-
Keep the fire boiling
-
Add the salt, stir and melt, then turn off the heat
