How to make carrot shredded egg soup
Prepare white radish, egg, wolfberry, chives.
Wash the radishes and cut them into pieces.
Wash the wolfberries; wash the scallions and cut into fine grains to set aside.
The eggs are knocked in the bowl and broken apart for use.
Heat the oil in the pan and put and stir-fry radish.
After frying until soft, add appropriate amount of boiling water.
Bring to a boil, skimming the foam.
Add salt and continue to cook for 15 minutes.
Shred the radish until transparent; pour the egg mixture.
The soup is slightly opened, and use a spatula to push the egg liquid into a flower shape.
Pour in chinese wolfberry and spring onions.
The cooked shredded radish egg soup, adjusted to good taste and served in a bowl.
Carrot Shredded Egg Soup
- 120 g White radish
- 50 g egg
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