seaweed soup (zi cai rou wan tang )

seaweed soup

Introduction:

Production steps:

Step 1: put the laver in an oil-free pot and make it crisp.

Step 2: mix the minced meat with appropriate amount of salt, beat in the eggs, knead the crispy laver into the minced meat.

Step 3: mix Porphyra meat

Step 4: add water to the pot and boil the soup and ginger until the water boils.

Step 5: squeeze the minced meat mixed with laver into a ball, cook it in the soup, and season with scallion

Step 6: put it into a bowl.

Materials required:

Porphyra: 50g

Minced meat: 150g

Egg: 1

Scallion: right amount

Carrefour soup: 1

Ginger: right amount

Note: because the strong soup is a good flavor, so the soup does not need to adjust the taste; you can also use clear soup. If you use clear soup, you need to use a small amount of oil to saute the garlic, and then add water; when you come out of the pot, add an appropriate amount of coriander, which is another taste.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zi Cai Rou Wan Tang