Although this dish looks simple, anyone who observes it carefully will find that the seaweed and egg soup cooked in restaurants is often much more delicious than that cooked at home. What is the difference? The following small series will share with you the formula and practice of laver egg soup to ensure that the soup made at home is delicious and tasteless in the future. Let's take a look!
Laver egg soup
Best practice of laver and egg soup
First of all, before making laver and egg soup, many people may have overlooked this step, that is, soaking the bought laver in warm water for a while to remove a layer of impurities on the surface. After all, laver is dried in the sun, and some impurities will inevitably be hidden in the whole process, so that it will taste better after cleaning.
Laver egg soup
Then wash the prepared shrimps with warm water, and then take out the laver by hand, so as to avoid the laver from caking and sticking together and better screen out impurities. Then pour a proper amount of water into the pot, add chopped Jiang Mo, and add shrimps and laver after the water boils.
Then break the prepared eggs and put them into a bowl, stir them into egg liquid with chopsticks, add appropriate amount of salt, stir them evenly, pour them into the pot, and pour them round and round along the edge of the pot. When all the egg liquid is poured into the pot, you can turn off the fire and wait for 30 seconds, then add appropriate amount of pepper and chopped green onion to taste and then take it out of the pot.
Laver egg soup
So the seaweed and egg soup in the restaurant is delicious. The reason is that besides laver and eggs, the chef will also add a little shrimp to enhance the flavor, and Jiang Mo is essential in the soup. After all, laver and shrimp are seafood, and Jiang Mo can effectively remove the fishy smell. Have you learned this?