Beginner's guide----Seaweed and egg soup

Overview

I have loved drinking the soup made by my father since I was a child. I think it tastes much better than the soup made in restaurants outside. Dad often says that the simpler the dish, the more it tests the skill of the cook. Although seaweed and egg soup does not need to be mastered, there are still many things that need to be paid attention to if you want to drink it endlessly

Tags

• soups
• chicken essence
• coriander
• dried seaweed
• edible oil
• egg
• ginger powder
• msg
• vinegar
• minced green onion
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Main raw materials. Soak the dried seaweed in advance. Seaweed bought in the supermarket is prone to sand, so you need to wash it several times

   

2. 2 Heat the wok to dry out the water, add oil, not too much, just enough to fry the onions and ginger

   

3. 3 Add onion and ginger and sauté until fragrant

   

4. 4 Add washed seaweed and pepper

   

5. 5 Heat water. I personally prefer heated water because the alkali ratio is reduced and it is safer to eat. The amount of water is not fixed. If you want it to be thicker, add less. If you want more soup, add more

   

6. 6 Mix a spoonful of starch with water, and when it boils, pour in

   

7. 7 Beat two eggs, wait for the pot to boil again, add them along the edge, let it sit for a while, use a spatula to push it away from the edge of the pot, don't stir too much, otherwise the eggs will fall apart, and the soup will look very turbid after it comes out of the pot

   

8. 8 When the pot boils again, add salt, chicken essence and MSG. Stir evenly and serve

   

9. 9 After cooking, add some vinegar, sesame oil, and sprinkle with coriander