滚枸杞菜鸡蛋汤 Kau Kee Soup (Wolfberry Leaf Soup)

Описание: 枸杞菜口感滑嫩，滚汤清甜又有益精明目作用，常时间使用电脑电话的朋友，要多吃哦！

份量：3 - 4人份
准备时间：10分钟
煮时：10分钟

材料：
200克 / 1把 枸杞菜
30克 / 1把 江鱼仔
20粒 / 1包 鱼丸
30克 瘦肉片
1茶匙 枸杞
1粒 鸡蛋

调味料：
1汤匙 油
1茶匙 盐
1250毫升 / 5饭碗 水

煮法：
1. 烧热锅，下油待热
2. 加入江鱼仔，爆香
3. 加入水，大火煮滚，加盖，转中火煮10分钟
4. 起盖，沥去江鱼仔
5. 下瘦肉片，煮至变色
6. 下鱼蛋和枸杞，待滚至鱼蛋浮上来
7. 加入枸杞菜，煮软，加入盐，搅匀调味
8. 下鸡蛋，搅匀煮至有蛋花出现
9. 熄火，上碗完成


Since you are giving extra workload to your eyes with all the smartphones and screens, why not treating them well with wolfberry soup?

Portion: 3-4 pax
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
200 g / 1 fistful wolfberry leaf
30 g / 1 fistful anchovies
20 pc / 1 pack fish ball
30 g lean meat
1 tsp wolfberry
1 pc egg

Seasoning:
1 tbsp cooking oil
1 tsp salt
1250 ml / 5 bowls water

Steps:
1. Heat the wok, add in cooking oil
2. Add anchovies and saute
3. Add water and boil it with high heat, then cover with a lid and switch to medium heat and cook for 10 minutes
4. Lift the lid and retrieve and rinse the anchovies
5. Add lean meat, cook until it is cooked
6. Add fish ball and wolfberry, boil it until the fish balls float
7. Add wolfberry leaf, salt and stir evenly
8. Add egg and stir well until the egg turns feathery
9. Turn off the gas and it’s done!


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