「Cucumber and Century Egg Soup」

Ingredients and amounts

• Cucumber: 1
• Century eggs: 2
• Garlic: 2 cloves
• Scallion: to taste
• Cooking oil: 10-15g
• Salt: 2-3g
• Chicken bouillon: 0.5-1g
• Water: 400-500ml

Step-by-step method

1. 1

   Step 1

   Wash the cucumber and slice into 0.5-1.2mm thick rounds.

2. 2

   Step 2

   Wash the scallion and mince. Smash the garlic cloves with the side of a knife, peel, and cut in half.

3. 3

   Step 3

   Peel the century eggs and cut each into 6-8 wedges. Heat oil in a pot, add the century egg wedges and garlic.

4. 4

   Step 4

   Stir-fry over low heat until the surface of the eggs and garlic is slightly browned. Add water and bring to a boil over high heat.

5. 5

   Step 5

   Add the cucumber slices. As soon as the water returns to a boil, turn off the heat. Season with salt and chicken bouillon.

6. 6

   Step 6

   Pour into a bowl and garnish with minced scallion.