Shrimp egg soup

Shrimp egg soup

Introduction:

"Last time I went out for dinner, there were a lot of river shrimp left, so I packed them back. The little river shrimp is very fresh! In order to be convenient to eat, I made this kind of shrimp egg soup with the only material at hand. The effect is very good. My son likes it very much. Small river shrimp, one by one, is delicious! "

Production steps:

Step 1: remove the head and shell of river shrimp, and only take the part of shrimp for standby;

Step 2: peel and dice the carrot;

Step 3: cut the corn kernels from the corn cob and dice the celery;

Step 4: boil about 3-4 bowls of water in the pan, and then add the vegetables;

Step 5: Boil the shrimp next time and add appropriate amount of salt to adjust the flavor;

Step 6: when the water boils, slowly add the starch and thicken; cook over medium low heat;

Step 7: break up the eggs, add a little salt and parsley, and beat well;

Step 8: pour in the egg;

Step 9: after boiling again, close the door, add coriander and a few drops of sesame oil;

Materials required:

Shrimp: right amount

Carrot: right amount

Celery: moderate

Corn: moderate

Eggs: right amount

Coriander: moderate

Sesame oil: appropriate amount

Salt: right amount

Note: the water lake powder also slowly add, keep stirring clockwise, look at the consistency is your favorite, do not add, in addition, eggs also have thickening effect, this also need to consider ~! (unfolding)

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh