Furong sea bottom soup(fu rong hai di tang )

Furong sea bottom soup

Introduction:

Production steps:

Step 1: Ingredients: jellyfish head, egg, laver, onion, etc

Step 2: knock the egg into the bowl, leave the egg clear and remove the yellow, put the laver in boiling water, take it out and wash it, cut the ham into slices or wipe it

Step 3: soak jellyfish in boiling water for 2 minutes, remove the sediment and soak in 80 ℃ hot water. When the jellyfish is soft and tender, soak in cold water

Step 4: steamed egg white with cold chicken soup and salt

Step 5: after the chicken soup is roasted, put the jellyfish into the soup bowl

Step 6: spoon the egg piece by piece into the bowl, then add ham slice and laver leaf

Step 7: features: clear soup, white hibiscus, jellyfish shaped like pine leaves, bright color, tender eggs soup, jellyfish crisp, very refreshing

Materials required:

Red head jellyfish: five Liang per kilo

Jinhua ham: two liang

Laver: six dollars

Refined salt: eight points

MSG: two

Chicken soup: 1 jin

Notice: the water temperature and time of jellyfish should be controlled. Steamed Hibiscus eggs should be tender, the soup should be appropriate, and the boiling water should be put on the cage. Spoon Hibiscus eggs should be even and put lightly

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Fu Rong Hai Di Tang