White Flower Vegetable and Egg Soup
A humble home-style soup of tender white flowering greens blanched in lightly oiled water, then cracked with eggs to form soft, comforting clouds in a light broth.
Instructions
- 1
Clean the white flowers thoroughly. If you buy them, there will generally be old stems that need to be removed; if you pick them yourself, this problem does not exist.
- 2
Put water in the pot.
- 3
Add some oil. Mine is homemade peanut oil, and when it reaches the bottom, it looks a bit ugly.
- 4
After the water boils, put the cauliflower in, stir it once so that everything is blanched and softened.
- 5
After blanching the white flower vegetables until soft, beat in two eggs.
- 6
When the eggs are slightly set, use a spatula to gently break them.
- 7
Mix evenly, add salt. Done.
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Ingredients
Main Ingredients
- white daisyto taste
- Egg2 pieces
Seasonings
- oilto taste
- Saltto taste