Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Pickles ( handful ) | Eggs ( one ) |
skin belly ( appropriate amount ) | Lard residue ( appropriate amount ) |
Salad oil ( a little ) | June Fresh Light Salt 8 ( Adequate amount ) |
How to make pickled cabbage, belly and egg soup
1. Rub the pickles with a little salt in advance, then wash them and squeeze them dry.Soak the black fungus in advance
2.Heat the pan and add a little salad oil , then add lard residue and fry slowly over low heat
3.Put Add pickled cabbage, black fungus skin and belly, stir-fry quickly
4.Put in appropriate amount of boiling water If the vegetables are not served, add an appropriate amount of June Fresh Light Salt 8 soy sauce and bring to a boil over high heat.
5.8 Quickly add the egg liquid and stir evenly.
6.Taste it and fine-tune it according to your own taste.
Tips
This dish is also considered a quick dish.You don’t need to add much salt, and it just tastes delicious.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
