Seaweed and Egg Soup(zi cai dan hua tang )

Seaweed and Egg Soup

Introduction:

"In the hot summer, you can make a fresh and refreshing Porphyra egg soup by simply four steps, which is simple and delicious. O(∩_ ∩)O”

Production steps:

Step 1: put the eggs into a bowl, add 1 spoonful of water and 1 spoonful of cooking wine, and fully disperse into egg liquid. (adding water or vinegar can make the fried eggs more tender, but do not add more. Adding cooking wine is to remove the fishiness.) Wash and cut the shallots. Tear the laver apart and set aside.

Step 2: put water into the pot, bring the water to a boil, and then add laver.

Step 3: the next step is very important. Keep the water boiling. Pour the egg liquid into the pot slowly and evenly. Don't pour it all at once. Be sure to pour it into a trickle as small as possible, and let the egg liquid evenly distribute all over the pot. (in a word, pour water wherever it's on_ ∩)O）

Step 4: add salt, sprinkle with scallion, drop two drops of sesame oil and turn off the fire.

Step 5: simple, four steps, take a look at the finished product. O(∩_ ∩)O

Materials required:

Egg: 1

Laver: right amount

Shallot: moderate

Cooking wine: moderate

Salt: right amount

Note: PS: 1, add water or vinegar to the egg can make the egg fresh and tender, add cooking wine can go fishy. 2. The key to make the egg liquid present egg blossom is: when the egg liquid is poured into the pot, it must be trickle like, and try to disperse in the pot; if you pour a lot at a time, it will become "egg bumps". 3. Do not stir the egg with chopsticks or spatula after pouring the egg liquid, otherwise the shape of the egg flower will be gone. After mixing in the final seasoning, just start the pot. Well, a very simple but skilful summer refreshing soup: Laver egg soup. ^_^

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: light

Chinese PinYin : Zi Cai Dan Hua Tang