Cucumber and preserved egg soup

Ingredients

• Fruit cucumber 1 root
• Red pepper 1 piece
• Preserved egg 1 piece
• Eggs 1
• Sausage 1 piece
• Starch 20g
• Oil 10g
• Salt 4 grams
• Light soy sauce 15g
• Sesame oil 5 grams
• Water 700 grams

Steps

1. Prepare the ingredients first, cucumber, red pepper, preserved egg, egg and sausage

2. Peel off the shell of preserved eggs

3. Wash the preserved eggs, cut into cubes and set aside

4. Peel off the outer packaging of the sausage, cut into cubes and set aside

5. Wash the cucumber and red pepper, cut into cubes and set aside

6. Crack eggs into a bowl

7. Use chopsticks to stir evenly and set aside

8. Starch, add 100 grams of water, stir into starch water, set aside

9. Heat the oil in the pan

10. Pour in diced cucumber and red pepper

11. Stir-fry the cucumber and red pepper until cooked

12. After the cucumbers and red peppers are cut, add 600 grams of water and bring to a boil

13. After boiling, add salt

14. Add preserved eggs and sausage

15. Stir evenly and cook over high heat again

16. After boiling, pour in egg liquid

17. Use a spatula to quickly stir in circles to solidify the eggs into egg flakes

18. Stir the starch water again and pour it into the pot

19. Stir in circles to thicken the soup

20. Finally, pour in light soy sauce

21. Stir evenly and turn off the heat

22. Dish out and drizzle with sesame oil

23. Serve it on the table and start eating