It's so leisurely to have a bowl of laver and egg drop soup when eating. I firmly believe that many people usually make laver and egg drop soup at home, right? It is not only delicious, but also rich in nutrients, especially raw eggs, which contain high protein, and laver, which is rich in trace elements. It is not delicious to drink it while it is hot.

When it comes to laver and egg soup, it is very likely that many people will think that this thing is really too simple. Just put raw eggs, laver and the like into the pot. A bowl of delicious laver egg soup can be cooked in just five minutes, which is simple, convenient and delicious.

Although laver egg drop soup can be made in this way, what I want to tell you today is that the laver egg drop soup must be "soulless". It can't make the delicious food that laver egg drop soup should have, and it can't make this delicious nutritious food. To really do a good job in laver egg drop soup, one more step is needed.

The "step" shared today is to add a little lard when making laver egg drop soup, so as to make laver egg drop soup more and more delicious and avoid wasting a little nutrients. When making laver and egg soup, it is wrong to boil it immediately. Take more steps, and the egg soup is fresh and delicious.

Step 1: Prepare three eggs in advance and put them into the bowl. Mix them well and set them aside. A piece of laver is broken into small pieces for shape reservation.

Step 2: Prepare a handful of green onions in advance, and cut them into chopped green onions after cleaning.

Reminder: In this step, you can prepare some hot pot side dishes such as dried shrimps or diced tomatoes, and add them according to your personal preference.

step 3: add enough cold water into the pot, add a small amount of lard into the water, and pour the egg liquid into the pot when the water is almost boiling. It is not necessary to stir the egg liquid until the egg liquid gradually floats, and then add the edible salt.

Reminder: Many people cook laver and egg drop soup with warm water immediately. Although it tastes good, it tastes better after adding lard. I don't believe you will try it next time.

If the raw egg is poured into the pot without touching it, there is no need to mix it. After a while, the egg liquid will naturally float when it is cooked.

step 4: then put the prepared laver and monosodium glutamate into the pot and stir, add a small amount of onion segments to turn off the fire, and a bowl of delicious laver and egg soup is finished.

That's the specific method of laver egg soup shared with you today. I think everyone also found that a small amount of lard should be added before boiling the soup, and the prepared laver egg soup will be more nutritious and taste much better than the laver egg soup made with warm water immediately. If you are interested, please try it.

It is quite possible that many people may ask: How is laver and egg soup made from lard good for your health? Will it cause diseases such as hypertension and hyperlipidemia? Personally, I feel that if lard can be used in quantity, especially when cooking meat dishes, adding a little lard will not only affect health, but also make the dishes more and more delicious.