Porphyra and egg soup is really a very common soup, not only because its ingredients are common, but also because its preparation method is simple. But such a simple soup tastes surprisingly good. It is the backup soup that I choose to make every time I don't know what soup to drink at home.

Mainly because laver and egg drop soup is too simple to make, and it is a home-cooked dish. It is not unreasonable, because it is really suitable for all ages, and many people like the taste and taste of laver egg drop soup. But I always feel that the soup I made at home seems to be different from the soup I bought at the restaurant outside.

Not only the taste is not as good as that bought outside, but also the taste is not as good as that bought outside. This may only be because the ingredients are cooked in the wrong order when the seaweed and egg soup is made at home, which will lead to this result. So today I want to talk to you about how to make delicious and beautiful laver and egg soup.

Step 1: Process the laver to the size suitable for the entrance by hand or scissors, and put it in a clean, water-free and oil-free bowl. Then the processing of shrimp skin. If you like onions and parsley, you can also sprinkle chopped parsley and chopped green onion in the bowl. But just put in these ingredients, forget to put in the right amount of salt, pepper and sesame oil.

Step 2: Beat the eggs into a small bowl and stir them as evenly as possible, so that the boiled eggs will look better. After that, you need to pour a proper amount of water into the pot until the water in the pot is boiling, but don't pour the egg liquid just when the water is boiling.

Step 3: After the water is boiled, turn off the heat. When the water in the pot is no longer boiling and calm, you can pour the stirred egg liquid evenly into the pot. The egg blossoms made by this way will look better, and then it will be very simple. Pour the cooked egg soup into a bowl prepared in advance.