Dry season, people's daily diet also like soup soup, and general bone soup, fish soup and other tonic soup is not very suitable for drinking in the fall, instead of this time more need some vegetarian soup, tomato and egg soup, mushroom soup, or seaweed and egg flower soup is a good choice, especially seaweed and egg flower soup is a kind of my family often do recently, with seaweed and eggs to make the overall taste rich and delicious. Match, the overall taste of rich and delicious, and the purple cabbage egg flower soup this soup looks relatively simple, actually the production also need skills, for the order of ingredients in the pot we must master, do the right thing, the egg is beautiful soup fresh, on the table will be more family favorite, I will share this purple cabbage egg flower soup practice details.
Purple egg soup practice:
Spare ingredients: a handful of purslane, 2 eggs, 2 scallions, starch 1 tablespoon, a little salt, cilantro 2, a little pepper;
Production process: the first step, purslane with the hands of its torn into small pieces, a small bowl of knocked into the eggs, the eggs into the eggs, beaten, to be used, the scallions and cilantro were selected and clean;
The second step, the parsley and cilantro, respectively;
The second step, the parsley and cilantro, respectively;
The second step, the parsley and cilantro, respectively.
The second step, the cilantro and scallions cut into small pieces, while another small bowl, plus a spoonful of cornstarch, with half a bowl of water to mix it into water starch;
The third step, ready to prepare all the ingredients can begin to cook the soup, in the pot of water, placed on the fire, will be the water boiled, put in the seaweed began to boil, and at the same time, plus a little bit of salt and pepper;
The fourth step, once again, will be brought to a boil, continue to boil for 1 minute, then the water will be boiled, and then the water will be boiled.
Step 4: Bring to a boil again and cook for 1 minute, then slowly pour the water starch into the pot while stirring with a spoon;
Step 5: When it comes to a boil again, you'll see some foam on the surface of the pot, so skim it off with a spoon, then slowly pour the egg mixture along the sides of the pot into the pot of boiling water, and cook it until it's set, then stir with a spoon, turn off the heat, and sprinkle with some chopped scallions and cilantro as a garnish.
Summary: seaweed and egg soup is a delicious and more simple instant soup, 10 minutes of time can be done, so that the family can quickly enjoy the delicious, this seaweed and egg soup is the Sichuan people often drink a meal, which with the ingredients are vegetarian, but the value of a very rich, especially seaweed, but also has a "treasure trove of nutrients!
Cooking tips:
1, do seaweed egg flower soup, the first drenching egg or first boiled seaweed? The order of ingredients in the pot is very critical, the correct approach should be the first boiled nori, in the pot before the egg mixture into the pot to cook to the stereotypes, so that the soup is not only the taste of fresh and fragrant, but also looks very beautiful;
2, to do this soup, plus a bit of cornstarch is in order to look more viscous, but pay attention to the thin thickening on it, of course, do not like can not be put, do not have to add too much seasoning, salt and pepper seasoning can be used! and pepper seasoning on it;
3, the eggs want to be beautiful, remember to ensure that the pot surface boiling situation, slowly dripping into the pot, do not rush to stir, to be formed after the eggs before stirring, so that the eggs will be very beautiful, out of the pot sprinkled with a bit of chopped green onions and parsley as a garnish, both rich in color, but also play the effect of aroma, like the aroma of the oil can be added to the a few drops of
3, the eggs can be used in a variety of ways, but the eggs can be used in a variety of ways.