Cucumber and Century Egg Soup
Cucumber and Century Egg Soup is a home-style soup at difficulty 2/5 (Easy). Cucumber and century egg soup is a quick and easy home-style dish. Ingredients and step-by-step instructions are below, with notes for home cooking.
2 / 5
★★☆☆☆
Ingredients
- Cucumber
- Century egg (pidan)
- Garlic
- Scallion
- Cooking oil (Rapeseed oil or lard recommended)
- Salt
- Chicken essence (optional)
Steps
- Wash the cucumber and cut it into thin slices about 0.5-1.2 mm thick.
- Wash the scallion and chop into a fine mince (green part). Peel the garlic with the back of a knife, then cut in half.
- Peel the century egg shells, then cut each egg into 6-8 pieces. Heat oil in a pan and add the cut century egg and garlic.
- Stir-fry over low heat until the kernels of the century egg and garlic surface turn slightly golden brown. Add water, bring to a boil over high heat.
- Add the cucumber slices. As soon as the water boils again, immediately turn off the heat. Add salt and chicken essence to taste, then serve.
- Pour into a bowl and sprinkle the chopped scallion on top.
Notes
Cucumber and century egg soup is a quick and easy home-style dish. The flavor is light, accompanied by a roasted aroma from stir-frying the century egg and garlic. It is comforting, warming, and not greasy. Cucumber clears heat and hydrates, while century eggs provide some protein. It is low-fat and easy on the body. The preparation requires almost no technical skill; even beginners can complete it easily. From prep work to serving, it only takes about ten minutes.
**Estimated Difficulty:** ★★
**Estimated Calories:** 311 kcal
**Portion Calculation:**
Decide on the number of servings before cooking. One serving serves 2 people perfectly.
**Per Serving:**
- Cucumber: 1 whole
- Century egg: 2 pieces
- Garlic: 2 cloves
- Scallion
- Cooking oil: 10-15 g
- Salt: 2-3 g
- Chicken essence: 0.5-1 g
- Water: 400-500 ml
- Peeling the cucumber is optional based on preference.
- A vegetable peeler can be used to slice the cucumber thinly.
- Rubbing a little cooking oil on the knife blade when cutting the century egg can prevent sticking.