The method of eggplant seaweed soup is very simple, and it is a common dish in gourmet's private kitchen menu. The taste of eggplant seaweed soup belongs to that category, but how to make eggplant seaweed soup is the best, mainly depending on your own taste habits to adjust the details, so let yourself follow your feelings to make this eggplant seaweed soup ~ ~

Cuisine and efficacy: private cuisine technology: stew

Materials for making eggplant seaweed soup:

Ingredients: eggplant, 500g.

Accessories: 50g shrimp skin.

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

The practice of eggplant seaweed soup;

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

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

3. Cut the onion and ginger into fine powder for later use;

4. Add oil to the wok and heat it to 50%. When the eggplant pieces are fried to yellow, remove and control the oil.

5. Heat the wok with oil, put the minced 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, simmer for five minutes until the soup is thick, pour in sesame oil and sprinkle with monosodium glutamate.