Seaweed and Egg Soup(zi cai dan hua tang )

Seaweed and Egg Soup

Introduction:

Production steps:

Step 1: prepare shrimps and laver (wash free)

Step 2: break up the eggs

Step 3: Chop green onion and set aside

Step 4: add appropriate amount of starch to make water starch for standby

Step 5: wash coriander and cut into small pieces for later use

Step 6: heat a little oil in the casserole and stir fry the shrimps until fragrant

Step 7: stir fry with scallion

Step 8: add appropriate amount of boiling water or add part of soup to boil

Step 9: add laver

Step 10: after Porphyra is soft, pour in the egg mixture evenly

Step 11: solidify the egg to the shape of egg flower, pour in the lake powder and add a small amount of salt, stir the soup until even

Step 12: add sesame oil

Step 13: Sprinkle coriander

Materials required:

Laver: right amount

Eggs: right amount

Dried shrimps: right amount

Coriander: moderate

Oil: right amount

Salt: right amount

Scallion: right amount

Sesame oil: appropriate amount

Starch: appropriate amount

Note: 1, add shrimp skin can make soup more delicious, because it has a salty taste, the back of the salt to add less or No. 2, pour sesame oil can increase flavor

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Zi Cai Dan Hua Tang