It was too cold on Friday, the water pipes froze, and there was no water at home, so I couldn't cook, so I had to go out for a fast food and make do with it. I ordered a fried noodles and a free laver and egg soup. I have to say that free things are worse. There are few seaweed and eggs in it, and the clear soup is very thin, which is not good at all.
Many people like to drink laver and egg soup, which is light and delicious. Eating big fish and meat and drinking a bowl are particularly boring. The practice is also very simple, but many people do the same as the "free" ones outside, with poor sales, poor taste and poor taste.
Laver is delicious, but why is the cooked laver soup not fresh at all and has a strong taste? All in the wrong way.
How do you make seaweed soup? It's probably all cooked in one pot, which is wrong Porphyra is a dry product, dry and thin. Actually, it doesn't need cooking. You only need to scald it with water to cook it, so that laver is more chewy, will not be cooked and tastes more delicious.
Eggs are also the key to the success of this soup. What many people do is to sink to the bottom of the water, which seems clear as water. Let the eggs float in the soup, which is both beautiful and delicious.
The most common way to make this soup is to boil water to make laver, then pour in egg liquid and finally season it. Don't do it again. I would like to share with you the practice of laver and egg soup in the restaurant to ensure that it is "full of color, flavor and taste", and how many bowls to drink is not an exaggeration.
Laver egg soup
Prepare laver, eggs, chopped green onion, shrimp skin, salt, pepper, rice vinegar and starch.
working methods
1, laver is dry, and there will inevitably be some dust and impurities. Don't eat it directly, rinse it with water. You can buy disposable laver if you are in trouble. Beat a few eggs in a bowl, add appropriate amount of salt and rice vinegar according to the family population, and stir into a uniform egg liquid. Be sure to mix the egg white and yolk evenly, or the egg blossoms will be yellow and white.
2. Wash laver and put it in a large bowl, add a handful of shrimp skin, then cut some chopped green onion and coriander, and add appropriate amount of salt and white pepper.
3, pour some water into the soup pot, use the soup bowl to hold water, don't put too much, enough for the family to drink, open a big fire to boil water. Add a spoonful of starch to a small bowl, pour in a proper amount of water, and stir into water starch.
4. After the water is boiled, pour the water starch into the pot, stir it quickly with chopsticks, thicken the soup to make it thick, then pour in the egg liquid, gently stir it into an egg flower shape with chopsticks, and turn off the heat.
5. Pour the egg soup directly into a small bowl filled with laver, pour in some sesame oil, sprinkle with chopped green onion and coriander powder, and the laver egg soup is ready, especially delicious, the eggs are tender, and the laver is chewy, delicious and especially delicious.
Skill summary
Many people make laver and egg soup, which is boiled, which is wrong. If you want to taste good and fresh, you must master two skills:
1, don't cook laver, cook egg soup first, then scald laver. Porphyra and dried shrimps are very dry and need not be cooked. They will lose their flavor and just need to be "scalded" by hot soup.
2, to make egg soup, many people put the egg liquid first, and then put the water starch, in the wrong order. Add starch first, then add egg liquid, so that the egg flower is more uniform and delicate, and can be suspended in the soup, with better visual effect and richer appearance, and will not be clear and watery.
3, seaweed, shrimp skin, eggs are rich in glutamic acid, and sodium glutamate can be synthesized after adding salt, which tastes delicious, so don't add monosodium glutamate and chicken essence, it is too fresh but not good to drink.