Be sure to have a bowl of home-cooked soup when cooking home-cooked meals. Especially after autumn, having a bowl before meal time will make the whole meal more comfortable. Today I will make a shrimp, fungus, and egg drop soup. Compared with cooking shrimps, this nourishing soup will make the shrimps taste more tender, and the light red appearance can be brought out to the fullest. With the addition of fungi and eggs, the taste is more diversified and the taste is more fragrant. Whether it is purely a nourishing soup or a signature dish, it is very good. Autumn is dry, so our family must drink this soup every week. It is nutritious, high in calcium, and very delicious! The preparation is also very simple and convenient. The layers of ingredients are blended together. It will satisfy your craving and hunger just by looking at it. Come and give it a try. Shrimp and egg soup

Preparation of condiments: 2 raw eggs, 1 crab mushroom, 1 box of fresh shrimps, 200 grams of salted kelp, 1 handful of salt, 1 spoon of five-spice powder, 2 grams of light soy sauce, 1 spoon of soy sauce. Method: 1. Prepare in advance Required ingredients; 2. Crack raw eggs into a pan and fry until golden brown, scoop out and cut into pieces and set aside; 3. Fry fresh shrimps in a pan until the outer skin is slightly golden; 4. Steam salted kelp in advance and soften the crabs. Remove and clean the roots of the mushrooms and set aside; 5. Add enough boiling water to the pot, add the raw eggs and crab mushrooms and cook for 2 minutes, then pour in the salted kelp; 6. Add salt, white pepper, raw Season with smoke; 7. Pour in a little sesame oil before putting it in the pot, bring to a boil and mix well; 8. It is very delicious. Autumn is dry, so it is recommended to drink more of this tea soup. The food is rich and nutritious, and when the children grow taller, this high-calcium milk soup can also be given to children! Secret crystal chicken

Specific steps: 1. Blanket the boneless chicken legs in boiling water to remove the blood, take them out and wash them; mince the shallots and set aside. 2. Heat the pan, pour 1/2 cup of salad oil, fry the minced shallots in step 1 over low heat until golden brown, drain the scallion oil and set aside. 3. Take a pot, fill it with 80% water and bring it to a boil. Add the chicken legs from step 1. After the water boils again, turn to low heat and continue cooking for about 15 minutes. 4. Turn off the heat and cover the pot, simmer for about 10 minutes, take out the chicken legs, let cool and slice into pieces for later use. 5. When the soup used to cook the chicken legs in Step 3 has cooled down, take out 4 cups of the soup and add 2 tablespoons of scallion oil, wolfberry and salt in Step 2 and mix thoroughly. 6. Soak the chicken legs from Step 3 in the soup from Step 3, then refrigerate and soak for 2 days.