How to make seaweed egg drop hot and sour soup

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of making seaweed egg drop hot and sour soup, so that you can also enjoy the fun of cooking.

1. Wash and slice the shiitake mushrooms. Remove the roots of the enoki mushrooms and cut them into small pieces. Boil them in boiling water for three minutes. Remove and wash them for later use.

2. Soak the seaweed in clean water in advance, beat the eggs in a bowl and set aside, mix the water starch and set aside

3. Add a little oil to the soup pot, stir-fry the scallion and ginger slices until fragrant, then add the mushrooms and enoki mushrooms and stir-fry, add appropriate amount of water and bring to a boil

4. Add appropriate amount of salt and chicken essence, add water starch and boil (don’t use too much starch, just a little thicker than clear soup)

5. Pour the beaten egg liquid onto the surface of the soup, just like the tomato egg drop soup.

6. Serve in a bowl. If you like hot and sour soup, add vinegar and black pepper. Black pepper should be added while it is hot so that the flavor will be more intense.

Many friends think that cooking is troublesome and are unwilling to do it. There are also many dishes that are relatively simple. Today I will introduce to you the seaweed egg drop hot and sour soup which is more suitable for lazy people. You may as well try it.