Red Pickled Vegetable and Egg Soup-You Are Foodie

By Jacqueline
7

Red Pickled Vegetable and Egg Soup

Every time I walk into the vegetable section of the supermarket, a touch of red attracts me from afar, as if a little girl is waving and greeting me! I walked over gently and took a closer look. Hmm, it's very fresh! Pinching the root with your hand makes it very tender! I just bought one and brought it back! There are just two Century egg at home to match! Hongmi Cai has the properties of clearing heat and detoxifying, moisturizing the intestines and promoting bowel movements! However, Hongmi Cai is a photosensitive food, so eat it less during the day. If you really eat it, don't worry, just do a good job of physical sun protection!

Main Ingredients

preserved egg 2
Hongmi Cai 800g

Auxiliary Ingredients

Olive oil 3 spoons
water 500ml
garlic 5 pieces
ginger Half a piece

Seasonings

salt 1 spoon
White sugar Half a spoon
Chicken essence Half a spoon

When choosing Hongmi vegetables again, be sure to check if the stems are too old. You can try pinching them, as if they are easy to pinch, they are tender, and if they are not easy to pinch, they are too old. Red millet needs to be blanched to remove some oxalic acid. Red millet is rich in nutrients and is known as "longevity vegetable", which can strengthen the body and enhance immunity!

Step 1 . Cut off the stems of Hongmi cabbage.

Step 2 . Separate the washed vegetable leaves for later use.

Step 3 . Boil a few drops of oil in the pot with clean water and add a little salt.

Step 4 . Quickly blanch the vegetable leaves and control dryness.

Step 5 . Clean and cut Century egg into pieces.

Step 6 . Heat the pan with cold oil, add garlic and ginger, stir fry for several times, and put in Century egg.

Step 7 . Add the dried vegetable stems and leaves and stir fry a few times with warm water.

Step 8 . Start cooking and plate in two minutes!

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