Seaweed egg flower soup

1 cup = 240 ml = 240 g

Seaweed egg flower soup cooking time: 10 minutes

【Ingredients】 2 eggs, 30 grams of seaweed, 2 half a cucumber and carrot each.

【Seasoning】2 tsp soy sauce, 1 tsp salt, 3 tbsp water starch.

【Directions】

1 Wash the cucumber and carrot and cut into small pieces of 1 cm square; Wood ear fungus is washed; Put the egg into the bowl, use chopsticks to break the foamy 2 net pot on the fire, add an appropriate amount of water, put the cucumber, fungus, carrot, salt, msg together into the pot, boil, put in the appropriate amount of water starch and then pour the egg liquid in the soup, boil.

【Cooking Tips】

This is a very homely good soup, according to personal taste, you can add seafood such as sea rice and dried scallops to increase the umami taste of seaweed, but not too much, so as not to dominate.