With the weather getting hotter and hotter, people's appetite is also more and more picky, such as daily meals, may be before a lot of favorite dishes now do not like to eat, and then slowly for the frequency of eating spicy food is also decreasing, and more will choose some of the lighter or with the soup of the dishes, which will not only be able to give the body to replenish a certain amount of water in the hot weather, but also regulate the intestines and stomach, does not cause The first thing you need to do is to get a good deal on a new product, and you'll be able to do that.

So when it comes to food with soup, today I want to share with you a bowl of fresh seaweed and egg soup, this dish in the hot weather, whether in the restaurant or at home are more common, mainly because of the practice is simple, and then is the high nutrient content of the ingredients, you can satisfy the taste at the same time, but also give the body to supplement certain nutrients, but also by the many people's favorite.

While this dish looks very simple, but there are careful observation of the people will find, generally in the restaurant inside the purple cabbage egg soup tends to do a lot better than at home, which in the end what is the difference! Below I will share with you the recipe and practice of purple cabbage and egg soup, to ensure that we do it at home after the soup is fresh and fishy, let's take a look at it!

First of all, before doing purple cabbage and egg soup, many people may have overlooked this step, that is, to buy back the purple cabbage into warm water to soak for a while, so that you can remove a layer of impurities on the surface, after all, the purple cabbage are dried by the sun, the whole process will inevitably have some impurities hidden inside, so that under the cleaning and eat up the texture will also be better.

Then the ready shrimp with warm water to wash, and then the purple cabbage with the hand out, you can avoid the purple cabbage into a pile of sticky together, better sieve off the impurities, and then to the pot into the amount of water, add chopped ginger, wait until the water boiled down into the shrimp and purple cabbage.

Then the prepared eggs broken into a bowl, chopsticks will be stirred into the egg liquid, and then add a proper amount of salt, mix well and pour into the pot, along the sides of the pot in a circle, until the egg liquid all poured into the pot, you can turn off the heat and wait 30 seconds, add a proper amount of pepper and scallions to increase the flavor can be out of the pot.

So the restaurant seaweed egg soup why so good, which is the reason is that in addition to seaweed and eggs, chefs will also add a little shrimp to increase the fresh flavor, and soup in the ginger is essential, after all, seaweed and shrimp are seafood, ginger can effectively remove the fishy flavor. This everyone learned?