Shrimp, Cucumber and Egg Soup

Overview

When the weather gets hot, I don’t like to make broth. Simmering the old fire soup slowly for an hour or two feels hot and long, so various simple quick and lazy soups have become a good choice for me in summer. Today I made a cucumber and preserved egg soup. The freshness of cucumber and the unique fragrance of preserved eggs are blended into it. It is light and refreshing, clears away heat and quenches thirst, removes heat and diuresis, and is very suitable for family consumption in summer

Tags

• soups
• home cooking
• soup
• maternity
• summer recipes
• banquet dishes
• farm food
• lunch
• cucumber
• preserved egg
• shopee
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 A photo of the ingredients: one cucumber, two preserved eggs, a few green onions, a small piece of ginger, and a little shrimp skin

   

2. 2 Peel, wash and shred the ginger

   

3. 3 Select and wash the green onions, cut them into green onions

   

4. 4 Two preserved eggs, peeled and washed

   

5. 5 Cut the preserved eggs into small pieces. When cutting preserved eggs, put some water on the blade to facilitate cutting

   

6. 6 I cut cucumbers into thin slices. My hand injury has not healed two days ago. I feel so sorry for the uneven thickness. Please forgive me

   

7. 7 Heat the pan with cold oil, add shredded ginger and stir-fry

   

8. 8 Add the dried shrimps and stir-fry until fragrant. This bag of dried shrimps is very clean, so I didn’t wash it again

   

9. 9 Add the sliced preserved eggs and stir-fry

   

10. 10 Fry until the surface of the preserved eggs is slightly charred and foamy, then pour in an appropriate amount of hot water

    

11. 11 Bring to a boil over high heat, then reduce to low heat and simmer for three to four minutes until the flavor of preserved eggs blends into the soup

    

12. 12 Add cucumber slices and bring to a boil

    

13. 13 Use a spoon to skim off the floating residue on the surface of the soup, simmer over low heat for a minute or two. Do not cook the cucumber for too long to avoid losing the unique fragrance of the cucumber

    

14. 14 Taste the taste, add an appropriate amount of salt (I did not add chicken essence, I think it is delicious enough, this soup has a light and original taste), sprinkle with chopped green onion, and it is ready

    

15. 15 Finished product

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 This soup is very simple to make and the ingredients are very common. It clears away heat and detoxifies, diuretics and reduces swelling. It is refreshing and delicious. It is very suitable for drinking in summer