Tengcai Egg Custard

Name: Tengcai Egg Custard
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 100g Vine vegetable; 2 piece Egg; 10g Goji berry; to taste Salt; to taste oil; 2 clove Garlic; to taste starch slurry; to taste chicken essence; to taste Water

Malabar spinach egg soup; garlic-scented greens simmer with goji berries, then beaten egg is stirred in quickly and the soup slightly thickened for a silky, savory finish.

10 minNewEasy Soups Boil Original

Instructions

1
Tengcai is also called wood ear vegetable.
2
Cut into sections.
3
Eggs, goji berries, minced garlic.
4
Add oil to the pan and sauté the minced garlic until fragrant.
5
Add the rattan vegetables.
6
After stir-frying until the color changes, add water and goji berries.
7
After the broth comes to a boil, add the eggs and quickly beat them with chopsticks.
8
Add the water-starch mixture.
9
Bring to a boil, add salt and chicken bouillon for seasoning, and it's done.
10
Finished product. The fern vegetable and egg custard has a tender and smooth texture, worth trying if you like it.