What is the recipe for Zilai egg soup?

Have you ever drunk seaweed soup? Not only does it taste like the sea, it can also provide the body with a lot of nutrients because seaweed is rich in protein, iodine, calcium, etc. Of course, drinking only one kind of seaweed soup will definitely make you feel sick of it. Today, the editor will recommend a very good seaweed soup - seaweed egg soup. Just add some eggs and seasonings and you're guaranteed to drool.

Seaweed Egg Drop Soup Ingredients:

2 eggs

3 sheets of seaweed

1 tsp chopped green onion (5g)

1 tsp dried shrimp (5g)

A pinch of salt

practice:

1. Cut (tear) the seaweed into slices first, and beat the eggs into egg liquid for later use.

2. Add a little salt to the egg liquid and beat it well.

3. Pour an appropriate amount of water into the pot. After the water boils, pour the egg liquid in and stir it into frangipani. Then add seaweed and dried shrimps. At this time, add salt and chopped green onions.

Tips:

1. When preparing seaweed, wash it lightly with clean water so that the seaweed can be more easily formed into sheets.

2. Add a little water starch to the egg liquid, so that the egg flowers can form beautiful flakes.

Put cold water (about 350-400ml) in a small milk pan for seaweed egg drop soup for weight loss, add some unwashed seaweed (try a few times according to your preference to know the appropriate amount), dried shrimp (dried shrimp is better, cut it with a knife), pepper, salt, MSG (chicken essence is better), and you can also put some shacha sauce to increase the flavor. If you don’t add shacha sauce, you can add a few drops of vegetable oil.

After the stuff in the pot boils, simmer for a while on low heat to cook the dried shrimps and soften the seaweed. Put some starch in a small bowl and dissolve it with water. You can use cornstarch, flour or rice flour. The purpose is to make the soup thicker and the egg flowers tender and smooth (you will know how much to use after trying a few times). Crack an egg into a bowl and beat it (do not add salt), slowly pour the melted starch water into the boiling pot (starch water is easy to settle, so stir it before pouring), and while pouring, stir the soup in the pot into a very thin paste (a bit like rice soup). Let the batter boil, slowly pour the beaten eggs into the soup, stirring in one direction while pouring, so that the eggs become stringy and flake-like (this requires a skill). At this time, as soon as the pot boils, remove from the heat immediately (if you cook it too long, the egg drops will become dehydrated and old).