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How to Make Cucumber and Century Egg Soup
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!
Estimated Cooking Difficulty: ★★
Essential Ingredients and Tools
- Cucumber
- Century egg
- Garlic
- Green onion
- Cooking oil (pork fat is recommended)
- Salt
- Chicken bouillon powder (optional)
Calculation
Before each preparation, decide how many servings you want to make. One serving is enough for 2 people.
Per serving:
- 1 cucumber
- 2 century eggs
- 2 cloves of garlic
- Green onion
- 10-15 g of cooking oil
- 2-3 g of salt
- 0.5-1 g of chicken bouillon powder
- 400-500 ml of water
Instructions
- Wash the cucumber and slice it into thin pieces about 0.5-1.2 mm thick.
- 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.
- Peel the century eggs and cut each into 6-8 pieces. Pour oil into a pot and add the sliced century eggs and garlic.
- 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.
- 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.
- Pour into bowls and garnish with chopped green onions.
Additional Tips
- You can choose whether or not to peel the cucumber based on your preference.
- Thin cucumber slices can be made using a peeler.
- Lightly coat the knife with sesame oil when cutting century eggs to prevent sticking.
- Reference: 【Cucumber and Century Egg Soup Step-by-Step Guide】Spring is Here__Xiachufang
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.