5 minutes.
Generally, laver can be cooked in 5 minutes. Laver contains more fine sand and needs to be soaked in clear water for 15 minutes before cooking. When making laver egg flower soup, you need to put the soaked laver into the pot, add the mashed eggs and seasoning, and stir for a few times before eating.
laver egg drop soup, originally a traditional Sichuan after-dinner soup, is a kind of fast food. Laver egg drop soup is loved by consumers because of its simple and convenient preparation method, rich nutrition and delicious taste. It should be noted that laver is easy to cook, and it can be boiled for about five minutes. When the egg liquid is poured into the pot, it should be kept on fire, and it needs to be constantly stirred to prevent the egg liquid from condensing into pieces and not falling.
main value
Porphyra is rich in protein, carbohydrates, unsaturated fatty acids, vitamins and minerals, and has high nutritional value. Porphyra is one of the most abundant seaweeds in protein. The content of protein in laver varies with the species, growth time, location and so on. Generally, the content of protein accounts for 25% ~ 5% of the dry weight of laver.
Porphyra is rich in vitamins. The content of vitamin C in laver is higher than that in oranges, and the contents of carotene, vitamins B1, B2 and vitamin E are higher than those in eggs, beef and vegetables, and the contents of nicotinic acid, choline and inositol in laver are also very high. However, the numerical values of different lavers are quite different, which is related to the types of lavers.
on the other hand, it is also related to the growth period and processing methods of laver. The determination of ash content in laver samples from different sources showed that the ash content in laver was 7.8% ~ 26.9%, which was higher than that in land plants and animal products. The mass fraction of ash in most land plants is 5% ~ 1%. This shows that laver is an important mineral source, but trace elements in land vegetables are lacking or less.