How to make Chinese mash?

Hello, these two kinds of soups are very common. Oh, they cook quickly, too.

Let me write down my approximate estimation steps for you:

Seaweed and egg soup

Ingredients: Porphyra slice, chopped green onion or coriander powder, salt, egg liquid and water.

1. Boil water in a soup pot and pour a small amount of cooking oil;

2. Tear the laver into small pieces, put them in the pot, spread them out after a while, and wait for the water to boil again;

3. Slowly pour the beaten egg liquid into the cooked soup. If you like the delicate feeling of egg liquid, you can sift it with a small sieve, so that the eggs will be particularly smooth.

4. After the egg is solidified, add some chopped green onion or parsley and add some salt.

Egg soup

Ingredients: fermented grains, shredded ginger, eggs and water.

Generally, in a supermarket, you have to buy a good bowl of fermented grains first. There are many brands, so it is more troublesome to make raw materials yourself.

1. Boil a small bowl of water in a small soup pot.

2. Add mashed potatoes and a few slices of shredded ginger and other soup to boil again. The ratio of mash to water can be configured at will according to personal taste. This is not too strict. You can taste mashed potatoes in advance. Too thick and too sweet, there is more water, and vice versa. Thin mash can even be boiled directly without adding water.

3. Slowly pour the beaten egg liquid into the boiled mashed potato soup. The egg blossoms can be served after condensation. Another way is to beat the eggs directly into the boiling soup, and don't cook them for too long, otherwise the yolk will not taste good when it is old.

Three minutes is enough for the whole process of boiling mash. Adding shredded ginger can stimulate appetite and relieve boredom, and the taste will be much better.

In addition, you can cook glutinous rice dumplings, which is also very simple:

1, the mash is boiled for three minutes before serving.

2. Take another small soup pot and add water to boil, pour it into jiaozi, pick it up after it is soft and cooked, and put it into the mash. If it is too sweet, you can add boiling water to boil jiaozi.

The main thing is that the dumplings should be cooked separately. Generally, dumplings need a lot of water to be cooked thoroughly, but too much water in the mash will become tasteless. So it's best to cook separately.

I hope you succeed! O(∩_∩)O~