Prepare ingredients: laver, eggs, green onions, salt, monosodium glutamate and sesame oil.

1. Cut laver into shreds and put it in a bowl for later use. Cut the onion into chopped green onion and break the eggs.

2. Boil the water in the pot. After the water is boiled, add laver and stir it up with chopsticks.

3. Slowly pour the broken eggs into the pot and slowly stir them into egg blossoms with a spoon.

4. Add salt, chopped green onion, monosodium glutamate and sesame oil to taste, then turn off the heat and take out the pot. The delicious seaweed and egg soup is finished.

Porphyra and egg soup.

Porphyra egg flower soup originated in Sichuan and is made of laver and eggs. Porphyra egg drop soup is an instant soup and a traditional after-dinner soup.

Porphyra is a kind of intertidal seaweed, which is native to the coastal areas of China. Its distribution covers cold zone, temperate zone, subtropical zone and tropical sea area. In China, it is mainly distributed in the intertidal zone from the Yellow Sea and Bohai Sea to the southeast coast, and a few are distributed in the coastal areas of Taiwan Province Province and Hainan Island.

Porphyra thallus mostly grows in intertidal zone, likes the sea area with strong wind and waves, steady tidal current and rich nutrition, has strong drying resistance and wide adaptability to the specific gravity of seawater.

People use laver to make delicious food, which is called "mountain and sea delicacies". Porphyra egg drop soup is very popular because of its delicious taste, and the production methods of laver egg drop soup in different places are also different. ?