seaweed soup (zi cai rou wan tang )

seaweed soup

Introduction:

"We can't do without soup all the year round. Because of the cold climate in winter, we sweat less and drink less soup every day. But the body still needs to replenish the water to help the various organs of the body play a lubricating role. At this time, it can be replaced by boiling soup. The characteristic of boiling soup is that the amount is small and the speed is fast. A pot of hot soup at the front of the meal warms the table instantly

Production steps:

Step 1: prepare ingredients: laver, meatballs, eggs, ginger.

Step 2: soak laver for a while.

Step 3: peel and shred the ginger, cut the meatballs with knife, and break the eggs.

Step 4: clean the soaked laver, pick up and drain it.

Step 5: pour about 4 bowls of water into the casserole, put the meatballs and shredded ginger into the casserole and boil.

Step 6: in the process of boiling the soup, fry the eggs: heat the oil and pour the egg liquid to make the skin.

Step 7: pick up and cut into egg shreds.

Step 8: after the soup is boiled, the balls are boiled and flower like.

Step 9: pour in laver, stir well with chopsticks and continue to boil.

Step 10: add salt.

Step 11: mix in chicken powder.

Step 12: sprinkle some pepper.

Step 13: pour in the shredded eggs and scoop them up.

Materials required:

Laver: 1 piece

Pork balls: 12

Egg: 1

Salt: right amount

Oil: right amount

Pepper: a little

Chicken powder: a little

Scallion: 1

Ginger: 1 yuan

Purified water: 4 bowls

Note: boil until the meatballs float, then put down the laver and turn off the fire after boiling. Sprinkle the shredded eggs in the soup to drink.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Zi Cai Rou Wan Tang