1. 1 Prepare laver and shrimp skin.

2.2 Prepare wax gourd.

3. 1 Heat the oil in a wok, add the wax gourd and stir fry.

4.2 Peel the wax gourd, drench it with clear water, and cut it into pieces for later use.

5. Pour in water and bring to a boil.

6. Next, add the shrimp skin and cook until the melon is soft.

7. Then, add seaweed, add some salt and chicken essence to taste, and take out the pot.

8. finally, pour a little sesame oil on it.

Today's introduction of seaweed, shrimp skin and winter melon soup is over here. Have you learned how to make this dish? If you have learned it, what are you waiting for? Go home and try it, and let your own table serve more delicious food!

Practice 2

The practice is as follows:

1. Wash and tear the seaweed for reservation. Various Porphyra Shrimp Skin Soups (16)

2. Open the raw eggs and stir in a bowl.

3. Wash the dried shrimps skin and soak with cooking wine 10 minute.

4. Boil the cooking oil on the stove fire, pour it into a light wok, immediately drain water 1 bowl, add seaweed and dried shrimps to cook for 10 minute, then add egg yolk liquid and vinegar, stir slightly, and take the eggs out of the pan, adding chicken essence and sesame oil.

Seaweed is rich in nutrition and high in iodine, which can be used to treat thyroid nodules caused by iodine deficiency. Seaweed has the function of resolving nodules and is also mainly used for other stasis blocks. Contains choline, calcium and iron, which can improve memory, cure anemia of maternity care, promote the growth and health care of raw materials (13 sheets) needed for making laver and shrimp skin soup; With a certain amount of mannitol, it can be used as an auxiliary food to treat edema.

Porphyra and shrimp skin soup is rich in nutrients, not only with high iodine content, but also with high calcium content. Therefore, some laver and shrimp skin soup can be made moderately in daily life, so that you can taste delicious and fresh soup, and you can also supplement sufficient nutrients. However, it should be noted that in the case of making laver and shrimp skin soup, shrimp must be selected fresh.