Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Wide Leaf Shiwancuo ( 500g (for one person) ) | Eggs ( 1 ) |
Oil ( appropriate amount ) | Salt ( appropriate amount ) |
How to make blood-toned egg soup
1.First find the wide-leaf Shiwancuo and pick a pound (wild)
2. Wash the ingredients again (the picture below is what they look like after cleaning)
3. Boil the water, put the broad leaf Shiwancuo into the water and blanch it (5-10 seconds)
4.Pour away the water in the blanched broad leaves
5. Pour warm water into the pot, add the blanched broad-leaf Shiwancuo, and then pour in an appropriate amount of oil and Add salt, cook over high heat until the water is hot, then reduce to low heat, add an egg, dilute it with chopsticks, bring to a boil again, and it's ready to serve.(The picture below shows the picture after cooking)
Small Tips
1.It is best to pick young buds of wild vegetables, and it is best not to use old leaves, which will affect the taste;
2.Do not add too much oil and salt, otherwise it will affect the deliciousness of wild vegetables;
3.The blanch time should not be longer than a few seconds (it is best to add wild vegetables after the water boils)
4.The last step is to cook the soup.When the soup boils, turn off the heat.If the vegetables are boiled for a long time, they will not look good or taste good..
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