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49 lines
2.0 KiB
Markdown
49 lines
2.0 KiB
Markdown
# How to Make Cucumber and Century Egg Soup
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Cucumber and century egg soup is a quick and easy homemade dish, with a light flavor and a hint of roasted aroma. It's comforting for both the heart and stomach without being greasy. Even beginners in the kitchen can make it with ease!
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Estimated Cooking Difficulty: ★★
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## Essential Ingredients and Tools
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- Cucumber
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- Century egg
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- Garlic
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- Green onion
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- Cooking oil (pork fat is recommended)
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- Salt
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- Chicken bouillon powder (optional)
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## Calculation
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Before each preparation, decide how many servings you want to make. One serving is enough for 2 people.
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Per serving:
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- 1 cucumber
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- 2 century eggs
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- 2 cloves of garlic
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- Green onion
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- 10-15 g of cooking oil
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- 2-3 g of salt
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- 0.5-1 g of chicken bouillon powder
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- 400-500 ml of water
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## Instructions
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- Wash the cucumber and slice it into thin pieces about 0.5-1.2 mm thick.
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- Wash the green onion and mince it. Use the flat side of a knife to crush the garlic cloves, then peel and cut them in half.
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- Peel the century eggs and cut each into 6-8 pieces. Pour oil into a pot and add the sliced century eggs and garlic.
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- Stir-fry over low heat until the century eggs and garlic turn slightly golden on the surface. Add water, then increase the heat to bring to a boil.
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- Add the cucumber slices. Once the water boils again, immediately turn off the heat and add salt and chicken bouillon powder for seasoning before serving.
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- Pour into bowls and garnish with chopped green onions.
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## Additional Tips
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- You can choose whether or not to peel the cucumber based on your preference.
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- Thin cucumber slices can be made using a peeler.
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- Lightly coat the knife with sesame oil when cutting century eggs to prevent sticking.
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- Reference: [【Cucumber and Century Egg Soup Step-by-Step Guide】Spring is Here__Xiachufang](https://www.xiachufang.com/recipe/103991291/)
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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