Although the seaweed egg soup is delicious, delicious and nutritious, many people also find that the dishes cooked at home are not as delicious as those cooked outside, especially the eggs are either too loose or fishy. What shall we do? Today, I will teach you a different laver egg drop soup. It's simple and tastes better. Come and have a look if you are interested.
Step 1: Prepare a seasoning bowl, that is, a bowl or basin for soup. Pour a proper amount of edible salt, pepper, soy sauce, aged vinegar and a small amount of sesame oil into the bowl, then grab a handful of shrimp skin and put it into the bowl. Finally, take a large piece of laver and shred it, and put it directly into the bowl for later use.
Tip: Seeing this, many friends may ask, why is laver put in a seasoning bowl? Isn't it cooked in a pot? Never cook laver. On the one hand, laver is a very easy food to cook. If cooked laver tastes soft and not delicious, on the other hand, laver contains a lot of iodine, which will volatilize after heating, affecting the nutrition of laver egg soup.
Step 2: first beat the eggs into a bowl and break them up with chopsticks. Then add a proper amount of water to the pot, turn off the fire directly after the water is boiled, and slowly pour the egg liquid into the pot while stirring with chopsticks.
Tip: when many people do this step, the egg liquid is beaten into a flocculent shape, which is because the egg liquid is dispersed in boiling water; There are also some people whose eggs don't come loose. This is because we didn't grasp the speed when pouring the egg liquid. Pour the egg liquid into the pot at once, and the eggs will not come apart.
Step 3: Pour the egg liquid into the pot and it will be completely solidified soon. At this time, stir it with chopsticks a little, and the plumeria will float. Pour the plumeria and the soup into the prepared seasoning bowl, and a pot of delicious laver and egg soup will be ready.