Cucumber and Century Egg Soup
Cucumber and century egg soup is a quick, homestyle soup that is light with a slight toasted aroma. It is comforting and warming without being greasy. It is so simple that even complete beginners can handle it easily!
Ingredients and Tools
- Cucumber
- Century eggs
- Garlic
- Scallion
- Cooking oil (recommended: lard)
- Salt
- Chicken bouillon (optional)
Measurements
- Cucumber 1 piece
- Century eggs 2
- Garlic 2 cloves
- Scallion
- Cooking oil 10-15 g
- Salt 2-3 g
- Chicken bouillon 0.5-1 g
- Water 400-500 ml
Steps
- Wash the cucumber and slice into thin pieces 0.5-1.2 mm thick
- Wash the scallion and mince it; smash the garlic a few times with a knife, peel, and cut in half
- Peel the century eggs, then cut each into 6-8 pieces. Add oil to the pot, then add the chopped century eggs and garlic
- Stir-fry over low heat until the surfaces of the century eggs and garlic are lightly browned, add water, and turn to high heat to bring to a boil
- Add the cucumber slices. As soon as the water boils again, turn off the heat and season with salt and chicken bouillon
- Pour into a bowl and sprinkle with scallions
Notes
- You can decide whether to peel the cucumber based on preference
- Cucumber thin slices can be made with a peeler
- When cutting century eggs, rub a little sesame oil to prevent sticking to the knife
- Reference: [Step-by-step Cucumber and Century Egg Soup, how to make it tasty] Chun Tian Na__Xiachufang. If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.