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Wormwood leaf egg soup
On uncomfortable days, her hands and feet are often cold, and her mother will cook a bowl of wormwood leaf egg soup.I didn't take a process map. My food friend said he wanted to make a more special recipe for this dish. Take more finished drawings.Wormwood is mild and bitter in nature. It has the effect of dispersing cold, relieving pain and warming blood vessels. It is suitable for girls with aunt Gong Han's pain. Stir fry first and then boil in boiling water to remove the bitterness of wormwood. Eggs can better absorb the flavor of Wormwood Leaves. One bowl of water should not be enough for too many people, nor should they be eaten too much at one time. One bowl for each person is just right.
Step 1 . A handful of Wormwood Leaves. I saw some Wormwood Leaves coming back from walking around the community. They are also sold in the vegetable market. Mugwort leaves should be picked clean, remove the old leaves and stems, and soak them in salt for a while.
Step 2 . Hot pot cold oil, oil can be a little more bitter. Stir fry the Wormwood Leaves, add an appropriate amount of salt, and stir fry until soft.
Step 3 . Beat in the eggs and mix them with chopsticks. Cover the pot until the eggs turn white and boil.
Step 4 . Pour in boiling water, not too much water, one bowl for one person, two bowls for two people.
Step 5 . Boiled Chinese wolfberry (can't be put, I like it myself) without covering, cook for 2-3 minutes. Try the saltiness yourself. Add some salt if it tastes weak after adding water.
Step 6 . Eating in a bowl is delicious and not bitter at all.
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