Meatballs, laver and egg soup

Meatballs, laver and egg soup

Introduction:

"My family is at the end of its tether, ha ha! No Cantonese soup, I can only make a quick Soup for Kwai Tong! In the fridge, I found Chaoshan pork balls, Porphyra and eggs from my friends before. They became very rich. Ha ha

Production steps:

Step 1: add appropriate amount of water to the pot, thaw the meatballs, add ginger slices and garlic to the pot and boil;

Step 2: turn to low heat after boiling for 5 minutes, then add laver after meatballs are cooked;

Step 3: soften laver, then add appropriate amount of chicken powder; seasoning with appropriate amount of salt;

Step 4: add a little oil and salt to the eggs, and beat up the scallions in advance;

Step 5: after the soup is seasoned, pour in the egg liquid, turn off the fire and simmer for a few seconds!

Materials required:

Laver: right amount

Chaoshan meatballs: right amount

Eggs: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

Chicken powder: right amount

Note: if there is fried garlic crisp, put it into the soup more delicious, but also more Chaoshan flavor!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh