The first soup I learned in Ningbo was seaweed and egg drop soup. It was the first time I saw such a simple soup. The key is that it is fresh, fast and delicious. Before you make Ningbo Seaweed and Egg Drop Soup, you need to make various egg soups, including Sanhuang Soup, Xuzhou Sha Soup, Tomato Egg Soup, and the go-out soup for rural banquets. You need to make the soup first, and then pour the eggs. Soup or pour into egg drop. However, the people on the beach directly skipped the complicated stage of making soup. This simplicity is so simple that it is called "simple and light". So I was deeply impressed. I learned it immediately and have made it often for many years.

The method is very simple, the raw materials must be paid attention to, and cannot be careless. It's not that it's high-end, it's just delicious, delicious, and the key is the sea vegetables. I have seen and eaten sea vegetables in many areas, but they are incomparable to those in Changzhou. The seaweed there is all black and purple in color, soft and relaxed, without any residue, and has a sweet smell of the sea. There is also salt, don’t underestimate the small amount of salt. They all use Fuqing, and there is no iodine or anti-caking agent. Then there are green onions, sesame oil and dried shrimp skin. First break the seaweed into chunks and put it in a bowl, add cold water to soak until soft, then chop the scallions into chopped green onions,

Crack two eggs into the bowl, stir evenly, add appropriate amount of salt, and serve. Reserve oil and chicken essence. Speaking of seaweed and egg drop soup, perhaps most Chinese people have eaten it, because this soup is not only delicious, but more importantly, it is simple to make. It is even simpler than cold salad, so it is a must-have for many restaurant kitchen beginners. A dish made. But simplicity is simplicity. Putting the eggs first or putting the seaweed first is probably the same as putting the egg fried rice first or the scrambled eggs first.

There is endless debate. Today I will mainly introduce my own method. I don’t pay much attention to raw eggs. Most of them use raw eggs, and stupid eggs are rare. My approach is to put the sea vegetables first and then the eggs. Next, add a little cooking oil to the pot, just a little bit. Bring the oil to a boil, then add the soaked sea vegetables. After the sea vegetables are boiled, continue to boil, and pour in the mixed egg liquid. Use chopsticks to stir in the pot while pouring to prevent the raw eggs from clumping into the egg soup. Pour in and mix thoroughly, cook for 2 minutes, then add salt and chicken essence, sprinkle with green onions, and serve.