Purple egg flower soup is one of my regular will do, will be purple cabbage and eggs to do with, so that the good soup fresh and flavorful, I do every time the purple cabbage and egg flower soup on the table always get the family's praise, will not be a pot of soup was drunk, soup this practice is simple to learn, and do not have to slow stew, is a delicious and nutritious quick soup, summer is not to be missed to learn to do, the purple cabbage and egg flower soup practice also need skills, master a good method, do not smell fishy, and also particularly good look at the egg flowers. Need skills, master the method, do a good job of soup fresh and fragrant and no fishy flavor, and the egg is also particularly good-looking, the following I will share the practice of seaweed and egg soup in detail to you.

Spare ingredients: purslane moderate, 1 egg, scallion 1, a little salt, sesame oil, water;

Production process: First step, scallion ready to take out, remove the root of its carefully cleaned, and then cut scallion into scallion, put in a bowl with a little bit of scallion, and then cut into scallion, and then cut into scallion. Put in a bowl, plus a little salt and a little sesame oil, mix it well and marinate for a while;

The second step, the egg knocked into the bowl, using chopsticks to break it into liquid, while preparing out of the purple cabbage, if not free of washing will need to be simple to wash down, ready to all the ingredients can begin to cook the soup;

The third step, in the pot to add the water, cold water directly into the purple cabbage The water will boil, when the water boils, the beaten egg will be stirred with chopsticks while circling into the pot of boiling water, do not rush to stir;

The fourth step, see the egg automatically molded, will be pickled green onion into the pot, simply cook a little bit, plus a little bit of vinegar, and according to the taste of the individual with a bit of salt and pepper seasoning, cooking can be turned off;

The fifth step. Drizzle a little sesame oil, like to eat shrimp skin can also put a little shrimp skin, can be served to enjoy.

Summary: seaweed and egg soup is loved by many people like a soup, its production is simple, convenient and fast, many breakfast stores will have to sell, and seaweed and eggs are the value of very rich ingredients, will be paired with a soup is a good choice, can be a better for the human body to replenish the nutrients, this seaweed and egg soup is both home adults and children can be assured of a good time. The family adults or children can be assured that drink, breakfast or as a soup after dinner is a good choice, the production of this soup with simple ingredients, the cost is also affordable, in line with the public's eating habits, for some people do not like the fishy smell of eggs, you can use the tips to do, the egg broth will be fresh and flavorful, every time I use this method of seaweed and egg broth soup, the family will be very much like to drink.

1, shallots beforehand with salt and sesame oil marinade for a while, it will make its texture more rich, but also have some flavor, so that the treatment of shallots eat will not be too heavy onion flavor, so this point we need to pay attention to;

2, the egg flower want to look good, it must be in the state of the guaranteed pot to open the circle dripping into the pot, and let it naturally molded, so the Egg flowers will look particularly beautiful, this method of pouring egg liquid is applicable to do other soups, very practical;

3, want to egg soup without fishy, you can add a little bit of white vinegar when cooking soup, white vinegar will be able to play a very good deodorization effect, pay attention to do not too much, sesame oil need to be put in the fire after the fire is turned off, the other seasonings can be based on personal preference to collocation.