During the hot summer, most people want to find quick, low-fat, refreshing dishes to cook and enjoy. In addition to familiar vegetables such as spinach, amaranth, and water spinach, chili leaves are also a very suitable choice.
In 100g of chili leaves, there are about 233mg of calcium. Besides, chili leaves are rich in carotene, vitamin C, and fiber. Science has proven that chili leaves are nutritious, good for digestion, increase gastric secretion, and increase appetite.
In Traditional Chinese Medicine, chili leaves have a bitter taste and a cooling effect, so they are very good for detoxification. Besides, chili leaves also help cool the body, diuretic, nourish the lungs, and benefit the liver…
In the summer, chili leaves are very young and green, so you can pick them to make dishes. Chili leaves can be prepared in various ways, one of which is chili leaf soup with eggs.
The combination of these two types of food not only brings delicious dishes but also rich in nutrients. The soup is clear, without oil, so the taste is very good, good for health and suitable for summer weather.
You can refer to the following recipe for making chili leaf soup with eggs.
Ingredients
– Fresh chili leaves
– Eggs
– Scallions
– Ginger
– Sesame oil
– Peppercorns
– Vinegar
– Salt
How to make chili leaf soup with eggs
– After removing the old yellow leaves, soak the fresh chili leaves in salted water for about 5 minutes, then take them out, rinse them thoroughly, and drain.
– Break the eggs into a bowl, add 2 drops of vinegar, and beat with chopsticks. Vinegar will help eliminate the fishy smell of the eggs more effectively.
– Add clean water to a pot, then add scallions, ginger, and 1-2 drops of sesame oil. At this point, you turn on the heat and boil the water.
– When the water is boiling, add the washed chili leaves. Season with peppercorns, salt, and cook until the vegetables are tender. At this point, slowly pour the beaten eggs into the soup pot. You should not stir the soup at this time to avoid breaking the eggs and affecting the aesthetics of the dish.
– Boil until the soup pot boils again, then turn off the heat and scoop the soup into a bowl and it is ready to enjoy. This soup has eggs, so it is best to eat it while it is still hot.
Chili leaf soup with eggs is very easy to cook and has a very aromatic and delicious taste. The young and green chili leaves add a refreshing taste to the dish, the clear soup is refreshing, and the eggs are rich and creamy without any fishy smell. Moreover, this soup does not use oil, so it does not cause a greasy feeling when enjoying it.
If you want a stronger flavor, you can use shrimp or pork instead.
Notes when cooking chili leaf soup
– The chili leaves must be soaked in saltwater before cooking. Salt helps to kill germs, clean them, and reduce the bitter taste of the chili leaves.
– The chili leaves are tender, so they should not be boiled for too long. Boiling them until they are tender and green without being yellowish.
– Use ginger and scallions to enhance the flavor of the dish.
– In addition to making soup, chili leaves can also be used to make many other dishes such as stir-fried dishes, cakes, salads… Choose a suitable cooking method according to your preferences.
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