Zucchini and egg soup

Overview

Eating steamed buns for lunch goes well with some warm clear soup. Zucchini seeds are edible and can alleviate spleen deficiency and malnutrition. It is also beneficial to some people who are tired and losing weight. The relatively tender zucchini seeds will not affect your children if they eat them, so there is no need to remove them. In addition, some potato slices are added to the soup to enrich the taste and nutrition.

Tags

• soups
• soup
• shandong cuisine
• children
• old man
• summer recipes
• lunch
• dinner
• chicken powder
• chopped green onion
• egg
• light soy sauce
• potatoes
• vinegar
• zucchini
• salt
• vegetable oil

Ingredients

Steps

1. 1 Beat the eggs with salt, slice the zucchini into thin slices, peel and slice the potatoes into thin slices

   

2. 2 Sauté chopped green onions with a little oil, add water and bring to a boil. (I had some onions left over from cooking other dishes, so I used onions instead of chopped green onions)

   

3. 3 Add salt, light soy sauce and a few drops of vinegar to the soup, add potato slices and cook until half cooked

   

4. 4 Add the zucchini slices and cook over low heat until they are about 70% cooked. Pour in the egg liquid to form egg droplets. Add a little chicken powder and mix well before serving