Hello everyone, I'm Atong. Today, Atong shares with you a delicious and non-greasy salty soup, seaweed egg flower soup. Seaweed egg flower soup is widely loved by people because of its simple, delicious and nutritious preparation, and is the most common salty soup in street food. Today, Atong will share with you the home-cooked recipe of seaweed egg flower soup.
Main ingredients: seaweed, egg, dried shrimp, parsley, shallots.
Main seasoning: salt, chicken essence, sesame oil, water starch.
Step 1: Tear the seaweed into small pieces and place in a bowl. Pour in the right amount of warm water, soak for two minutes, and set aside.
Step 2: Wash the shallots and parsley, then cut into small pieces and set aside; prepare an empty bowl, beat two eggs into the bowl, stir well with chopsticks, and set aside.
Step 3: Prepare an empty bowl, add the soaked seaweed to the bowl, add some chopped chives and coriander, and finally add some dried shrimp.
Step 4: Pour an appropriate amount of water into the pot, after the water is slightly boiled, add a spoonful of chicken essence and an appropriate amount of salt, stir well with a spoon, and then add a little water starch. Then gently pour the egg mixture into the pot to form an egg flower, and then cook slightly on high heat for two minutes.
Step 5: Pour the egg flowers into a bowl filled with seaweed, coriander and shallots, sprinkle some pepper and drizzle a few drops of sesame oil. Such a delicious, delicious and non-greasy seaweed egg flower soup is ready.
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