Algal mushroom and egg soup(zao gu dan hua tang )

Algal mushroom and egg soup

Introduction:

"This is a very simple home soup, usually Porphyra or Spirulina egg soup we all do too much! But this time because of the addition of Pleurotus eryngii, not only enrich the taste of the soup, but also greatly enhance the nutritional value! Very good Kwai soup. Don't believe it. You can try it. "

Production steps:

Step 1: cut the Pleurotus eryngii into strips of appropriate size;

Step 2: Spirulina bloom, wash out the sand, drain reserve;

Step 3: boil a proper amount of water in the pot, and put the sliced meat and ginger under cold water;

Step 4: after boiling, skim the froth and add Pleurotus eryngii and spirulina;

Step 5: cook for 3-5 minutes, add salt to taste; turn down the heat

Step 6: after the flavor is adjusted, beat the eggs, add a little oil and salt, and stir the scallions evenly;

Step 7: pour the egg liquid clockwise, turn on the fire, turn off the fire, cover and simmer the egg liquid! Drop a few drops of sesame oil before serving!

Materials required:

Spirulina: 5g

Pleurotus eryngii: 150g

Egg: 50g

Pork slices: 50g

Ginger: right amount

Scallion: right amount

Salt: right amount

Sesame oil: appropriate amount

Salad oil: right amount

Note: to make a beautiful egg flower requires skill. It's convenient to pour the egg liquid clockwise, turn on the fire, turn off the fire, cover the lid and simmer the egg liquid. The egg flower is very beautiful, and it won't be overcooked! In addition, because of the cold nature of mushrooms, algae also bring a little fishy, put ginger can not only go fishy, but also neutralize the cold nature of mushrooms, make the soup more peaceful, the right amount of the whole family to drink!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Zao Gu Dan Hua Tang