Seaweed egg flower soup is a simple home-cooked delicacy, it is simple to make, nutritious enough to taste good, men and women of all ages like.
I remember eating seaweed egg flower soup when I was a child, and the deepest impression was that in school, a large pot of seaweed egg flower soup, eggs are not many.
But it is indeed a low cost, good taste, nutritious and delicious.
In addition to the school, when I usually commute to and from work to order takeaway, I often eat seaweed egg flower soup.
However, I always felt that the soup was not refreshing enough to drink, and I could only make it up, so I cooked a pot at home.
Seaweed has the reputation of "nutritional treasure house", and its protein, iron, phosphorus, calcium, riboflavin, carotene and other contents rank first among various vegetables.
In addition to the seaweed egg flower soup we make today, there is also the seaweed wrapped rice or called seaweed rice balls, the taste is really leveraged.
Many friends think that the seaweed egg flower soup is very simple, the water boils, the seaweed lays eggs, boils and gets it done.
Of course, the simplest way is so and so, even lazy people can directly brew with boiling water and drink.
But if you want to make a soup that is delicious, refreshing and tender, you still need a certain skill, oh, let's take a look.
First of all, when the seaweed is cooked, be sure to soak the hair first, wash the seaweed, and cut it with kitchen scissors.
Secondly, before the seaweed is boiled with water, it is necessary to stir-fry first, not only can it be fried, but also fishy.
Finally, after the egg flowers are under the pot, simply stir in 1 direction so that the egg liquid can be fully unfolded and the taste and taste are better.
Of course, shrimp skin, salt, water starch is commonly used to make the soup more flavorful existence, if you do not like to eat shrimp skin can not add Oh.
<h1 class= "pgc-h-arrow-right" > seaweed egg flower soup</h1>
Ingredient List:
Green onion to taste / seaweed 5 g / water starch 3 scoops / 2 eggs / salt to taste / shrimp skin a little
Cooking steps
- step1 -
Beat the eggs and soak the seaweed in water and set aside.
- step2 -
Wash the shrimp skin with water, then drain the water and set aside, soak the seaweed also drain the water, and use kitchen scissors to cut the seaweed into small pieces.
- step3 -
Heat the oil under the pot, put the seaweed under the pot and fry for 1 minute, not only can fry the aroma, but also go fishy.
Add an appropriate amount of boiling water, add salt and stir well.
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Dried seaweed goods sandless no-wash seaweed slices small package seaweed egg flower pot soup seafood dried goods 100g200g500g ¥18.9 purchase
- step4 -
Then add the treated shrimp skin to boil, after boiling, pour the water starch evenly, stir quickly to avoid becoming a lump.
- step5 -
Then the egg mixture is quickly stirred into egg blossoms, and finally sprinkled with green onions, and the delicious seaweed egg flower soup can be cooked and plated.
- step6 -
Tender and refreshing seaweed egg flower soup, because the shrimp skin is more fragrant, like friends to taste it together.
<h1 class="pgc-h-arrow-right" > Kikuko Monogatari</h1>
Seaweed egg flower soup is kikuko's sister Cooking's delicious 726th dish.
Many people do not know how to distinguish the freshness of seaweed, in fact, from the color can be judged.
Nori appears to be different shades of purple when alive because it contains algalene in its cells.
Due to the rapid degradation rate of phycorubin, the average seaweed is only left with green chlorophyll after processing, storage and transportation, so it is greener.
If the storage time is too long, resulting in chlorophyll is also decomposed, the seaweed will become dark brown, you can refer to Oh.
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