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艾叶煮荷包春
Mugwort Soup with Poached Eggs
■ 主料 ■ Main Ingredients
艾叶 300克 300 grams mugwort leaves
鸡蛋 5个 5 eggs
■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt
胡椒粉 1茶匙 1 teaspoon ground pepper
猪油 2汤茶匙 2 tablespoons lard
二汤 500克 500 grams light broth
■ 制作流程 ■ Method
1. 将艾叶清洗干净，沥干备用。 1. Clean the mugwort leaves thoroughly, drain and set
2. 将锅烧热放入猪油加热，将鸡蛋煎成荷包蛋，盛 aside.
出备用。 2. Heat the wok and add lard to heat, fry the eggs into
3. 将二汤倒入锅中，加入食盐和胡椒粉调味，煮 poached eggs. Set aside.
沸。 3. Pour the light broth into a pot, season with salt and
4. 将煎好的荷包蛋放入汤中，再放入艾叶，煮至艾 ground pepper, bring to a boil.
叶软化即可。 4. Add the fried eggs to the boiling broth, followed
by the mugwort leaves. Simmer until the mugwort
■ 风味特色 leaves are soften, than serve.
甘香可口，客家味浓。
■ Flavour Characteristics
Sweet and fragrant, rich in Hakka flavour.
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