Although the practice is very simple, but want to make purple cabbage soup taste good, fresh flavor, directly into the water to cook can not. The second uncle is a restaurant chef, he said the amateur will be thrown directly into the water to cook, and taught me the correct way to do it, to share with you, very good.

Purple egg soup

Prepare fresh purslane, eggs, scallions, shrimp, salt, lard.

Practice

1, dry seaweed with water rinse clean, drain water. Scallions peeled and cleaned, scallion white and green separated, are cut into scallions, eggs into a bowl, stirred into the egg mixture.

2, scoop a spoonful of lard into the pan, high heat, under the white onion fried flavor, pour into the purple cabbage quickly stir fry for half a minute.

3, pour boiling water to boil, add a handful of shrimp continue to cook for 2 minutes, pour the egg liquid with chopsticks quickly stirred, and then add the right amount of salt to taste, sprinkle a handful of green onions can be turned off the fire, fresh and tasty seaweed and egg soup is ready.

The chef has something to say

Purple cabbage soup is simple, but for better taste and flavor, said can not be thrown directly into the water to cook, most people make this mistake. Do these 3 points, nori soup is more fresh and nutritious.

①Purple cabbage rinsed with water, especially packaged purple cabbage, there are a lot of them contain fine sand, the taste is very poor. There are 2 purposes to wash nori, one is cleaner, the other is to facilitate frying.

②The purple cabbage should not be boiled directly with water, first fried in oil, with lard than vegetable oil is more flavorful, purple cabbage soup is more fragrant.

3 do purple cabbage soup, add more eggs, shrimp, these 2 kinds of, more flavorful, more nutritious.