<h1 class="pgc-h-arrow-right" data-track="1" > make seaweed egg flower soup, seaweed does not need to be cooked under the pot, the chef teaches you the correct method, umami does not lose</h1>
Whether it is entertaining guests or eating from their own families, there can not only be dishes on the table, a delicious and greasy soup, but also indispensable. Seaweed egg flower soup, delicious, nutritious, appetizing and degreasing, although it is a very simple vegetarian soup, it is also extremely popular.
To make seaweed egg flower soup, many people just think that if you put all the ingredients in the pot and cook it, you can get out of the pot. But what you don't know is that the more seaweed is cooked, the less umami it is, and many people always feel that the seaweed egg flower soup they make is not delicious, in fact, it is because the method is used wrong, and the seaweed cannot be cooked under the pot.
At that time, many people have doubts again, seaweed does not go to the pot to cook, do you want to eat raw? In fact, seaweed does not need to be cooked under the pot, nor does it need to be eaten raw, it is made according to the chef's method, the umami taste is not lost, and the taste is richer.
The following chef teaches you the correct method, and the seaweed egg flower soup made by this method is more delicious and delicious.
<h1 class="pgc-h-arrow-right" data-track="16" > 【Seaweed egg flower soup】</h1>
Ingredients: Seaweed, egg, shrimp skin, green onion, coriander, salt, chicken essence, soy sauce, aged vinegar, sesame oil
1, first of all, we need to prepare a handful of seaweed, put it in the water to wash it slightly, many people do not clean it directly to make dishes, it is likely that there is sand.
2, clean the seaweed, we control the moisture, put it in a bowl for later. Prepare some shrimp skins below, wash them slightly, then put them in a pot and fry them in a dry pan to bring out the aroma. Personally, I think it's more delicious to put a little shrimp skin, if you don't have it at home, forget it.
3: Stir-fry the shrimp skin and put it in a bowl with seaweed. Then cut the green onion and coriander and put them in a bowl for later. Next, we pour 1 spoonful of light soy sauce, 2 spoonfuls of vinegar, 1/2 tablespoon of sesame oil, salt and chicken essence into the bowl, stir it well, and set aside.
4: Prepare a small bowl below, beat the eggs into the bowl, add a little cooking wine, and stir it up for later. Pour the right amount of water into the pot, and after the water comes to a boil, we pour the egg liquid evenly into the pot until the egg liquid solidifies, and then the fire can be turned off.
5. After turning off the heat, pour boiling water together with the egg flowers into the seaweed bowl just now, so that our seaweed egg flower soup is ready.
The seaweed egg flower soup produced by this method is even more delicious than that in the restaurant, light and delicate. If you are struggling with what soup to drink in the summer, this soup is not to be missed.
Notes:
To make seaweed egg flower soup, seaweed does not need to be boiled at all, according to this method, it is blanched and cooked thoroughly. And the seaweed that comes out of this way does not lose its umami taste.