Hello everyone, I am A Fei from Food No. 1. Follow A Fei for more home-cooked dishes for your reference!

Seaweed and egg drop soup has always been loved by everyone because of its simple preparation and delicious taste. More importantly, the cost is very low. Families cannot have time to make chicken soup, fish soup and bone soup every day, so seaweed and egg drop soup is the best choice.

There is nothing difficult about making this pot of soup, but if you want to make a soup that is not fishy and delicious, you still need to pay attention to some details. Next, let’s take a look at the specific methods.

1. First prepare the ingredients. Cut a small piece of old tofu into thick slices, then cut it into cubes and put it into a bowl. Add an appropriate amount of boiling water and soak it for 10 minutes to remove the beany smell.

Wash the tomatoes, cut them with a cross knife, blanch them in boiling water for a while, take them out after breaking the skin, peel off the skin, and cut into dices.

Crack an egg into a bowl and stir quickly with chopsticks.

Then prepare an appropriate amount of dried shrimps and seaweed, blanch them in boiling water to remove excess salt and impurities, and soak the seaweed until soft.

Also prepare some chopped green onions for later use.

2. After the ingredients are ready, start cooking. The most important thing when making soup is the order in which you put them in the pot.

Heat oil in a pot. When the oil is 50% hot, add chopped green onions and sauté until fragrant. Pour in diced tomatoes and stir-fry the red sauce.

Then pour an appropriate amount of water from the side of the pot.

Drain the tofu, dried shrimps and seaweed and put them into cold water. Add 3 grams of salt, 2 grams of pepper, and 10 grams of light soy sauce. Bring to a boil over high heat and remove the foam from the pot, then pour in an appropriate amount while stirring.

of water starch, just adjust it to the consistency you like.

After the soup boils, add the egg droplets. When the egg droplets are all floating, pour in some balsamic vinegar and sesame sesame oil to make it delicious.

A Fei has something to say: 1. Tofu should be soaked or blanched in boiling water in advance to remove the beany smell.

2. After peeling the tomatoes, it is easier to stir-fry and produce red juice, making the finished dish more delicious.

3. The balsamic vinegar should be added before taking it out of the pot to avoid losing its aroma after being cooked for a long time.

The more popular soups all have one characteristic, that is, everyone can know them but not everyone, because dishes that are too popular will have many innovations and differences. Is this how you usually cook soups?

Follow Ah Fei, there are simple and practical home-cooked dishes for your reference every day, see you in the next issue!