Egg soup with Scallion

Egg soup with Scallion

Introduction:

"Korean scallion egg soup is characterized by salty taste and rich nutrition."

Production steps:

Step 1: beat the eggs into a bowl, add a little salt and 3 tbsp water and stir.

Step 2: wash the scallion and cut it into 6 cm long sections, then cut it into two parts.

Step 3: 3. Cut red pepper and green pepper into slices;

Step 4: put the fish kelp soup into the pot, bring to a boil, put in the scallion, cover and cook (the purpose of covering is to avoid the scallion turning yellow).

Step 5: use a colander to drain in the egg juice, add soy sauce and salt to taste, sprinkle pepper powder and chili slices, and stir well.

Materials required:

Eggs: 3

Scallion: 6

Red pepper: 2

Green pepper: 2

Fish and kelp soup: 6 cups

Soy sauce: 3 tbsp

Refined salt: right amount

Pepper noodles: right amount

Note: fish kelp soup method: Kun fish 1, to fish head and fish viscera, wash, dry fry in the pot, add kelp water to boil for a while can (kelp water method: kelp 20 cm, add 6 cups of water to boil, until kelp float up before fishing out, with gauze filter soup can)

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: Original