Cooking the tops of chayote like this, anyone who eats it for the first time will love it

Material:

– 1 bunch of chayote tops, 1 eggs salted duck, 1 egg, 1 sausage, 1 tablespoon oyster sauce, just the right amount of ginger and garlic, 1 pinch of salt.

Making:

Tops of chayote remove the old skin and then cut it into bite-sized pieces. Wash the rubber tops and dry them.

Garlic peeled, smashed. Peeled ginger, washed, smashed or minced. North herbs and salted duck eggs cut into bite-sized chunks. Sausage peeled, cut into pieces.

Boil a pot of water, add a little salt and cooking oil (to help the vegetables have a beautiful green color) and then put the chayote in, blanch for 1 minute, then take out the basket to use later.

In a pan, add a little oil to heat. Then add ginger, garlic and saute until fragrant, then add the sausages and stir-fry for a while. After waking up the aroma, add salted duck eggs, eggs with herbs, stir-fry together.

Stir-fry until the salted egg yolk dissolves like sand, pour hot water in (if you want more water, add a lot), add a teaspoon of oyster sauce, season with a little salt (salted duck eggs are just salty enough, don’t add much salt). ).

Simmer for about 2 minutes, then add the blanched vegetables, cook for about 2 more minutes and the chayote soup is complete. The soup is both richer and more delicious thanks to salted eggs and northern herbs.

The taste of chayote soup is both familiar and a bit strange, making sure anyone who eats it for the first time will love it!

According to Vietnamese Women