Easy to learn: Porphyra egg soup

Easy to learn: Porphyra egg soup

Introduction:

"A long time ago, I made some changes on the basis of a soup made by a friend, but the basic principle is still his. Strongly against flavoring with monosodium glutamate! "

Production steps:

Step 1: tear the laver into small pieces, slice the cucumber and break the eggs. My friend's request is to scatter the egg completely and to make a bubble. I just scatter it.

Step 2: put laver and cucumber directly in the bowl to hold the soup.

Step 3: put a bowl of water into the pot, which is the bowl of soup. Put the scallion and ginger slices into the pot, bring the water to a boil, and then add some water starch. A lot of people make soup with water and starch. My friend told me that you can beat eggs before you order them first, but I didn't beat the eggs so loose.

Step 4: put the egg flower into the pot with some starch and bring to a boil again. Because my eggs are not so loose, so the egg flower is very big and not very good-looking. Put some salt to adjust the taste before leaving the pot.

Step 5: pour the boiled egg soup into the bowl with Porphyra and cucumber slices!! A bowl of light but delicious Porphyra egg soup is ready. This bowl of soup tastes light. If you like delicious, you can put some chicken essence for seasoning. Friends are firmly opposed to using other condiments.

Materials required:

Laver: right amount

Cucumber: one

Egg: one

Scallion: right amount

Ginger: right amount

Salt: right amount

Note: against the use of monosodium glutamate seasoning, firmly believe that you can make delicious without monosodium glutamate!!

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: light