2, Undaria pinnatifida soup: wash and drain the shrimp skin for later use; Heat the wok, add a little oil and stir-fry the shrimp skin; Add appropriate amount of water to boil; Add a proper amount of beef powder seasoning, boil the water in the pot and cook for 3 to 5 minutes on low heat; Soak Undaria pinnatifida, cleaning, and chop; Pour Undaria pinnatifida into the soup and turn to high heat to boil; Flour and water are mixed into a knot; Pour into the cooked soup; It will be cooked soon; Break the eggs and pour them into the cooked soup; Break the eggs and pour them into the cooked soup; A bowl of noodle soup came out, because there is salt in the beef powder, and the shrimp skin and Undaria pinnatifida are also a little salty, so there is no extra salt here, and the taste is just right.
3, egg powder soup: eggplant washed and sliced for use. Then beat the eggs into a bowl and stir evenly; Then add the right amount of flour, which can be properly blended according to the number of people. I serve two people and knead the flour to the same degree as usual. Now you can fry the cut eggplant in the pot, and then add the right amount of water to boil it; Add flour bumps and cook for 5 to 10 minutes, then you can enjoy the fragrant soup.