Cucumber and Century Egg Soup

Wash the cucumber and cut it into very thin slices. Mince the scallion; smash the garlic with the knife, peel it and halve it.

Peel the century eggs and cut each into 6–8 pieces. Heat 10–15 g oil in a pot and add the century egg and garlic.

Fry on low heat until the century egg and garlic are slightly browned on the surface, add 400–500 ml water, and bring to a boil over high heat.

Add the cucumber slices. As soon as the water boils again, turn off the heat and season with 2–3 g salt and 0.5–1 g bouillon powder.

Ladle into bowls and sprinkle with the minced scallion.