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Braised Vegetable Soup
A rustic soup made with foraged wild greens briefly blanched, then simmered with ginger slices and swirled with a beaten egg for a light, herbal broth.
Instructions
- 1
We call this 'le cai', picked from the wild, very little.
- 2
Blanch the food.
- 3
Scoop up the cold shower water.
- 4
Put a few slices of ginger into the pot and bring a large bowl of water to a boil.
- 5
After the water boils, put in the wild vegetables, then crack an egg in and stir it into egg flowers.
- 6
Like this.
- 7
Plate the dish.
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Ingredients
Main Ingredients
- force someone to eata handful
- Egg1 piece