How to make wolfberry and shepherd's purse egg soup

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  1. Prepare shepherd's purse, eggs, wolfberry, and starch

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  2.Wash the shepherd's purse, cut into minced vegetables, and set aside

• 3.Crack the eggs into a bowl and add 5 grams of cooking wine
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  4.Use chopsticks to stir the eggs evenly and set aside

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  5.Starch, add 60 grams of water, stir into starch water, set aside

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  6. Add water to the pot , 500 grams

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  7. Add the wolfberry to the water



8.Sprinkle in salt, stir evenly, and bring to a boil

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  9.After boiling, add shepherd’s purse foam

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  10. Stir and bring to a boil again

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  11. Boil Finally, after the shepherd's purse changes color and is cut off, pour in the egg liquid

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  12.Use a spoon, quickly Stir until the egg liquid solidifies into egg drop

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  13.Then, stir the starch water again Evenly, pour into the pot to thicken gravy

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  14.Similarly, use a spoon, stir quickly, and cook When the soup thickens, turn off the heat

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  15.After serving, drizzle with sesame oil p>

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  16. Serve it on the table and start eating, with the fragrance of shepherd's purse, nutritious and rich p>