In the dry season, people also like soup and water in their daily diet, while ordinary nourishing soups such as bone soup and fish soup are not suitable for drinking in autumn. On the contrary, you need some vegetarian soup, such as tomato and egg soup, mushroom soup or laver and egg soup. Especially laver and egg soup is a kind of soup that my family often makes recently. It is made of laver and eggs, and its overall taste is rich and delicious, while laver and egg soup looks very simple. In fact, production also requires skill. We must know the order of the ingredients in the pot and do it right. The egg flower is beautiful, and the soup is delicious. It will be more popular with family members when served. Below I will share in detail the practice of this laver egg flower soup. Everyone.
The practice of laver egg drop soup:
Spare ingredients: laver 1 handful, 2 eggs, 2 shallots, 1 spoon starch, a little salt, 2 parsley and a little pepper;
Production process: Step 1: Tear the laver into small pieces by hand, knock the eggs into a small bowl, break them into egg liquid for later use, and wash the shallots and parsley separately;
Step 2, cut coriander and shallot into small pieces, prepare another small bowl, add a spoonful of starch, and mix it evenly with half a bowl of water to form water starch;
Step 3, prepare all the ingredients to start cooking soup, add water to the pot, put it on the fire, boil the water, add seaweed to start cooking, and add some salt and pepper;
Step 4, boil again, continue to cook for 1 min, slowly pour the water starch into the pot while stirring, and stir evenly in the pot with a spoon;
Step 5, after boiling again, you will see floating foam on the surface of the pot and skim it with a spoon. Then, you can slowly pour the egg liquid into the boiling water pot along the side of the pot, cook until it is solidified, stir with a spoon, turn off the heat, and sprinkle with chopped green onion and coriander.
Bian Xiao concluded that laver and egg drop soup is a delicious and simple instant soup, which can be cooked in 10 minutes, so that families can enjoy delicious food quickly. This laver and egg soup is a kind of soup that Sichuanese often drink after meals. Although the ingredients are vegetarian, they are rich in value, especially laver, which has the reputation of "nutritional treasure house" and is very rich in value. This soup is good to drink because it won't make people worry about getting angry. It is light and healthy. It is a good choice to drink after breakfast or meal. If you master the skills of making laver and egg soup, the soup will taste good.
Cooking tips:
1. Do you want to pour the egg liquid or cook the laver first? The order of ingredients in the pot is very important. The correct way is to cook laver first, and pour the egg liquid into the pot before cooking until it is solidified, so that the soup is not only delicious, but also looks beautiful.
2. When making this soup, add some starch to make it look sticky, but pay attention to it. Of course, if you don't like it, you can keep it. You don't need to add too much seasoning, just season with salt and pepper.
3. If the egg flower wants to be beautiful, remember to pour it into the pot slowly when the pot surface is boiling, and don't stir it in a hurry. The egg flower will be beautiful after molding. Sprinkle some chopped green onion and coriander for embellishment, which can not only enrich the color, but also enhance the fragrance. If you like sesame oil, you can add a few drops.