Recipe: Preserved egg dumplings

Home Cooking Recipe: Preserved egg dumplings

Notes:

It is also a typical leftovers and vegetables. I made too many dishes at noon, and the scorpion also moved a few. I looked at the rest of the refrigerator at night, and I made such a soup dish. The jellyfish's scorpion and the small fresh bean sprouts are simply perfect match. The preserved egg and the ham add a layer of freshness and heavyness.

Ingredients:

Steps:

  1. Home Cooking Recipe: Add a little oil in the hot pot. After the scorpion is dried, pour the brain into the pot and pay attention to the explosion-proof oil.

    Add a little oil in the hot pot. After the scorpion is dried, pour the brain into the pot and pay attention to the explosion-proof oil.

  2. Home Cooking Recipe: Stir fry a few times, sprinkle the chopped ginger and onion garlic granules

    Stir fry a few times, sprinkle the chopped ginger and onion garlic granules

  3. Continue to stir fry, and all the hazelnut shells are cooked and cooked. Shengpan - this is my noodle at noon~ The water is normal, so don't be surprised to see it become a soup.

  4. Cut the eggs, ham and diced, stir fry in a clean oil pan, and pour the wolfberry soup into the skin of the preserved egg. Turn to medium heat and boil until boiled.

  5. Pour the washed bean sprouts into the boiling soup, mix well until it is evenly heated, do not overcook, 1 minute.

  6. Shengpan~~Oh~~ Everyone eats and says yes.

Tips:

The bean sprouts have a very special fresh taste, they are easy to cook, and the taste is very crisp. So don't cook for too long, avoid being invaded into the bean sprouts by the taste of other materials~ These ingredients are raised and sublimated in taste and taste. The fresh and crispy of the bean sprouts, the musk and smoothness of the preserved eggs, the main theme of the soup is ~~ Oh, I can't describe it, you can try it yourself!


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