Chicken egg soup

Chicken egg soup method:

Ingredients for chicken egg soup:

Three Porphyra,

Chicken breast 100g,

Two eggs. Two spoonfuls of refined salt,

A spoonful of monosodium glutamate,

Right amount of pepper,

A little sesame oil,

Five cups of hot water,

1 tablespoon chopped green onion.

Steps for making chicken egg soup:

① Shred Porphyra, chop chicken breast into mud, add a little protein, mix well, beat eggs, set aside.

② Add hot water and laver together into the vessel, cover with high heat and cook for 6 minutes. Add egg liquid and chicken puree in turn (add some hot soup first and bring to a boil), stir, and then high heat for 3 minutes. Sprinkle with scallion, pepper and sesame oil.

Chicken egg soup

Chicken egg soup is a dish made of laver, chicken breast and other raw materials.

Material Science

Three Porphyra, 100g chicken breast and two eggs.

Seasoning

2 tsp salt, 1 tsp monosodium glutamate, pepper, sesame oil, 5 cups hot water, 1 tsp chopped green onion.

practice

① Shred Porphyra, chop chicken breast into mud, add a little protein, mix well, beat eggs, set aside.

② Add hot water and laver together into the vessel, cover with high heat and cook for 6 minutes. Add egg liquid and chicken puree in turn (add some hot soup first and bring to a boil), stir, and then high heat for 3 minutes. Sprinkle with scallion, pepper and sesame oil.

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