How to make seaweed persimmon egg drop soup

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays, people eat for health, so here I would like to introduce to you a healthy and delicious seaweed persimmon egg drop soup.

1. Raw materials

2. Cut the persimmon into small pieces, chop some green onion, garlic, and coriander (I didn’t prepare coriander)

3. Pour water directly into the pot (without oil), then add chopped green onion, garlic, and persimmon, and bring the water to a boil over high heat. Add seasoning during the boiling process: salt (this dish should be light), thirteen spices, and chicken powder. Add seaweed. When the soup is about to boil, add some water starch (just enough to make the egg flower float, too much will make the soup thick and the taste will not be good)

4. When the soup is fully boiled, turn the heat to the lowest (control the soup temperature), put all the eggs into the pot at once, stir twice with a spatula, finally add chopped coriander and two drops of sesame oil and it is ready to serve!

5. You can put less seaweed and persimmon, it looks more like a soup. If you like seaweed, put as much as I did, so that the egg flowers are suspended in the soup, and the soup is not thick (the amount of water starch is well controlled), and the coriander foam at the end is indispensable (hehe... I didn't prepare it and didn't want to go downstairs to buy it), and two drops of sesame oil tastes better!

Food permeates our daily lives, and the health of food is closely related to our lives. After reading the introduction of seaweed persimmon egg drop soup, you really should learn and try it yourself. In this way, you can not only eat happily and with peace of mind, but also gain a healthy body and mind.