The method of eggplant seaweed soup is simple and delicious. The recipe is the practice of private cuisine. In common dishes, the taste of eggplant soup belongs to seaweed, but how to make the best eggplant soup and seaweed mainly depends on your own habits to adjust the taste details, so as to make this kind of seaweed eggplant soup with your own feelings ~ ~

Gourmet and efficacy: private cuisine technology;

Making material of stewed eggplant seaweed soup: main ingredients.

: eggplant 500g Accessories: shrimp 50g.

Seasoning: vegetable oil 15g, soy sauce 5g, cooking wine 10g, sugar 3g, sesame oil 3g, monosodium glutamate 2g, onion 5g and ginger 3g.

Practice of sea eggplant rice soup;

1. The eggplant is pedicled, peeled and washed, and cut into hob blocks;

2. Wash seaweed (shrimp), remove and control water;

3. Shred ginger and put it at the end of the bracket;

4. Heat to 50% heat, oil and heat, take out and fry until the next piece turns yellow;

5. Heat the wok, put the oil, put the onion and ginger into the wok, stir-fry the dried seaweed, and add soy sauce, cooking wine, sugar and water to boil;

6. Boil the eggplant pieces in a pot and simmer for five minutes until the soup is thick, sprinkle with sesame oil and monosodium glutamate.