Chicken egg soup method:
Ingredients for chicken egg soup:
Three Porphyra,
Chicken breast 100g,
Two eggs. Two spoonfuls of refined salt,
A spoonful of monosodium glutamate,
Right amount of pepper,
A little sesame oil,
Five cups of hot water,
1 tablespoon chopped green onion.
Steps for making chicken egg soup:
① Shred Porphyra, chop chicken breast into mud, add a little protein, mix well, beat eggs, set aside.
② Add hot water and laver together into the vessel, cover with high heat and cook for 6 minutes. Add egg liquid and chicken puree in turn (add some hot soup first and bring to a boil), stir, and then high heat for 3 minutes. Sprinkle with scallion, pepper and sesame oil.
Chicken egg soup
Chicken egg soup is a dish made of laver, chicken breast and other raw materials.
Material Science
Three Porphyra, 100g chicken breast and two eggs.
Seasoning
2 tsp salt, 1 tsp monosodium glutamate, pepper, sesame oil, 5 cups hot water, 1 tsp chopped green onion.
practice
① Shred Porphyra, chop chicken breast into mud, add a little protein, mix well, beat eggs, set aside.
② Add hot water and laver together into the vessel, cover with high heat and cook for 6 minutes. Add egg liquid and chicken puree in turn (add some hot soup first and bring to a boil), stir, and then high heat for 3 minutes. Sprinkle with scallion, pepper and sesame oil.
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Chicken egg soup
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