Preserved Egg Baby Mustard Soup

Overview

It is said that Cantonese people like to make soup. There are soups that can be cooked in Laohuo soup for more than ten hours, thick soups that can be made in pressure cookers for one or two hours, and simple vegetable, broth, egg soup, etc. Watou mustard is a mustard variety native to Guangdong. It is rare in other places and is suitable for the weather in Guangdong. It is sweet, warms the stomach and removes dampness and cold. Use two preserved eggs to cook a bowl of fragrant preserved egg and vegetable soup.

Tags

• soups
• soup
• cantonese cuisine
• baby mustard greens
• chicken essence
• ginger
• olive oil
• preserved egg
• salt

Ingredients

Steps

1. 1 It is said that Cantonese people like to make soup. There are soups that can be cooked in Laohuo soup for more than ten hours, thick soups that can be made in pressure cookers for one or two hours, and simple vegetable, broth, egg soup, etc. Watou mustard is a mustard variety native to Guangdong. It is rare in other places and is suitable for the weather in Guangdong. It is sweet, warms the stomach and removes dampness and cold. Use two preserved eggs to cook a bowl of fragrant preserved egg and vegetable soup.

   

2. 2 Wash the baby cabbage, peel the old parts, and cut the young bamboo shoots directly into pieces;

   

3. 3 Add shredded ginger to boiling water;

   

4. 4 Over high heat, add the baby cabbage and blanch until cooked;

   

5. 5 Cut the preserved eggs into pieces, put them into the pot together with the chicken powder, and set the heat to medium

   

6. 6 Add salt, cook the preserved eggs and turn off the heat.