How to make laver egg drop soup? Egg flowers are thin and beautiful, and they taste fragrant and rich.

How to make laver egg drop soup? Egg flowers are thin and beautiful, and they taste fragrant and rich. Porphyra and egg soup is a kind of instant soup, which is a traditional after-dinner soup in Sichuan. The main ingredients are laver and raw eggs, which can present the freshest taste only by simple cooking and are loved by everyone.

This soup is made of ordinary food such as laver. Don't underestimate laver. This kind of food is not worth mentioning, but it is called the treasure of nutritious ingredients, and there is also the secret of the chef's exclusive agent for egg flowers. Porphyra is rich in protein, iron, iodine, phosphorus, calcium, vitamin b2 and other ingredients, ranking first among all kinds of vegetables, and has been hailed as a "treasure house of nutrients".

Before beating the egg blossoms, you must first add a proper amount of starch to increase the concentration of the soup, so it is easy to beat the thin and beautiful egg blossoms. Before you beat the egg, you must turn it to slow fire, stir the soup with a spoon, then sprinkle the egg against the direction of the soup and let the running water push the egg down. Then, stop fighting immediately after the soup boils slightly, and do these two steps well, and you will certainly make beautiful eggs.

Step 1: Porphyra Egg Flower Soup Ingredients: 20g Porphyra, egg 1 piece, 30g shrimp skin, 5g onion, 5g Lai Xiang 10g white soup or water, 5g salt, 5g sugar, 2g chicken essence or chicken powder (optional), and starch 100-60g. production process

Prepare food in advance: 20g of laver, eggs 1 piece, 30g of shrimp skin, 5g of chopped green onion and 0/0g of chives. Put the laver in a big bowl, and pour in some water to soak it a little. 1 egg, beat into a bowl and stir into a uniform and delicate whole egg liquid. Be sure not to pick egg white as a benchmark. 30 grams of shrimp skin, slightly washed with clear water to remove the residual fine sand inside.

Step 2, it is best to make this soup in a casserole or stainless steel wok, pour in white soup or clear water, add 5g of salt, 5g of white sugar, 2g of chicken essence or chicken powder (optional), sprinkle 5g of chopped green onion, add 30g of laver and soaked shrimp skin, and stew. Adjust the fire and add 100- 150g starch according to the amount of soup. After boiling again, turn to slow fire, stir the soup into a circle with a spoon, then sprinkle the egg liquid against the direction of the soup flow, and stop immediately after a little cooking.

Put the soup into a soup bowl, sprinkle with10g, and sprinkle with 3g of sesame oil. Serve after meals. The characteristics of soup: delicious, light, salty and delicious, and comprehensive in nutrition.