The history of egg drop soup has no textual research, and it appears too frequently in our three meals a day. I remember living in the countryside when I was a child, and my family conditions were not good. Eating meat is a luxury, but my grandmother kept some chickens, so eggs replaced meat and became the most eaten food in my childhood.
Golden eggs float in the bowl, like blooming flowers, pleasing to the eye. Sprinkle chopped green onion and drop some sesame oil, and the taste will come to you instantly, and it will feel very comfortable to drink it in one gulp.
Now grandma is over 80 years old and cooks a bowl of egg drop soup every morning. Besides delicious food, I think it's more like home. The practice of egg drop soup is actually very simple, but there are still some tips to make a bowl of beautiful egg drops. Today, I will share with you the practice of egg drop soup, which is more delicious than any restaurant.
Seaweed and egg soup
Ingredients: laver, eggs, shrimp skin, chopped green onion, coriander.
Step 1: First, shred the laver and put it in a bowl, then add a proper amount of water to clean the laver, so that the dust on the surface can be cleaned and it is more hygienic to eat, and then drain the water for later use.
The second step is to boil the water in the pot, then turn off the fire and pour in the egg liquid. This is the key to the beauty of egg blossoms. Two eggs can fill a pot.
Step 3, then add salt, allspice powder, soy sauce, sesame oil, shrimp skin, and finally add some coriander and chopped green onion and mix well.
Such a delicious laver and egg soup is ready, which looks good and delicious. Learn this egg drop soup method, there are guests at home, and everyone praises you as a chef.