Recipe: Appetizing LG MINT SOUP ( EGGS AND ANCHOVIES )

LG MINT SOUP ( EGGS AND ANCHOVIES ). Don't let the anchovies scare you, this one is delicious! Следующее. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth.

LG MINT SOUP ( EGGS AND ANCHOVIES ) It's one of the first dishes I remember (I'm not that old, I'm just making a point, bear with me) and been has been cited throughout history on countless occasions. Dried anchovies, dried kelp, eggs, garlic, green onion, hot pepper flakes, kimchi, korean radish, onion, pork, pork belly, salt, sesame oil, soft tofu, sugar, vegetable oil. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. You can cook LG MINT SOUP ( EGGS AND ANCHOVIES ) using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of LG MINT SOUP ( EGGS AND ANCHOVIES )

  1. Prepare 1 liter of water.
  2. Prepare 4 cup of mint leaf.
  3. It’s 3 large of eggs.
  4. You need of ANY STOCK OPTION.
  5. Prepare 1 tsp of oil.
  6. Prepare 3/4 cup of fried dry anchovies.
  7. You need 2 cup of Any stock.

When we mention Greek egg and lemon soup, it turns heads. We have met so many cooks who long to make this luxurious soup (often found in Greek restaurants) at home. So we turned to Greek cookbook author Aglaia Kremezi to help us really understand and master this delicious essential. Gyeran means eggs, and jjim refers to a steamed dish.

LG MINT SOUP ( EGGS AND ANCHOVIES ) step by step

  1. FOR THE FRIED DRIED ANCHOVIES PLEASE VIEW THE ATTACHMENTS BELOW https://cookpad.com/us/recipes/403438-fried-dried-anchovies-ikanbilis.
  2. MAKE SOUP.
  3. Bring stock to a boil add eggs stir gently to break egg yolk and half of the fried anchovies.
  4. then add mint leaf and simmer for 2 minute.
  5. SERVE TOP FRIED DRY ANCHOVIES.

Eggs are also called dalgyal (달걀) in Korean, so this dish is also called dalgyaljjim (달걀찜). To thin the eggs and enhance the flavor, I usually use anchovy broth. You can certainly use water or any other broth such as dashima broth or vegetable. Anyway, the egg soup is a great soup to make when you're in a rush, because it's very easy and quick to make and the required ingredients are readily available at home. The soup tastes savory, mild, nutty, and warm, so it is great for people who can't tolerate spicy food well such as young children.

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