Porphyra haitanensis is a kind of Rhodophyceae, a small edible seaweed living in intertidal zone. It has high nutritional value and is rich in protein and dietary fiber. The crude protein content of dried laver is as high as 30~50%, which is much higher than that of common meat.

In addition, laver also contains a variety of vitamins and minerals, among which the contents of calcium, magnesium and potassium are particularly high, which are 264 mg/100 g, 105 mg and 1796 mg, respectively. It is a veritable "high-potassium food" and a marine food with comprehensive and balanced nutrition.

Sweating a lot in summer, the body will lose a lot of potassium, and eating some seaweed often can supplement potassium. The seaweed that children love to eat is actually made of laver, and the dried laver usually bought contains a lot of glutamate, which is particularly delicious, so it is basically used to make laver soup, and some will be put in wonton.

In dog days, I have to make a big bowl of seaweed soup every day, which can not only replenish water, but also supplement a variety of nutrients. The whole family loves to drink it.

The method of laver soup is simple, almost everyone can cook it. After the water is boiled, add laver, cook for 2 minutes, and add some salt to the pot. Is that true? If you do this, the seaweed soup will definitely taste bad, and it will not be delicious, and there will be a faint fishy smell.

The seemingly simple seaweed soup is also skillful. The chef's uncle said that dried laver can't be cooked directly, and this step can't be less to ensure that the laver soup tastes delicious and has no fishy smell. Let me share with you the skills of making seaweed soup. Friends who like to drink it will collect it quickly.

Seaweed and Egg Soup

Prepare dried laver, eggs, shrimp skin, chopped green onion, salt, white pepper, cooking oil and sesame oil.

method of work

Step 1: Beat 1 egg in a bowl, add salt, and stir into fine egg liquid.

Step 2: Tear the dried laver into small pieces, rinse it twice with clear water to prevent sediment, and then drain the water. The dried shrimps are also cleaned and drained. Peel and wash the shallots and cut the chopped green onion.

Step 3: Add a small amount of oil into the pot, pour laver when it is 50% hot, stir-fry with low fire for 1 min, stir-fry the smell of laver, pour enough boiling water, and turn to high fire for 1 min.

Step 4: Pour the egg liquid into the soup, stir it evenly with chopsticks to form even egg flowers, then add shrimp skin, add salt and white pepper to taste, stir it evenly and cook for 30 seconds.

Step 5, turn off the fire and take out the pot. Pour it into the bowl and sprinkle with chopped green onion to enhance the fragrance and color. The laver egg drop soup is ready. It is delicious and suitable for all ages. Drink a bowl every meal, which is nutritious and healthy.

Say something at last

Porphyra contains a lot of protein and glutamate, which is the main source of umami. Before cooking soup, frying it with hot oil can destroy the structure of crude protein, produce more amino acids, and then add water to make it taste more delicious. When adding water, you must add boiling water, not cold water, which will affect the taste and taste of laver soup.

Porphyra is well cooked, and the cooking time should be as short as possible, usually within 2 minutes. If it takes too long, the laver will be boiled.