The menu exchange event was in full swing, but I knew about it later. I only learned yesterday that I had to participate in such a good event, so I quickly served my three dishes and one soup, meaning.
This is a fast-handed soup, but it is nutritious. The ingredients are simple and quick to cook, suitable for TX when time is tight or work late.
The soup is served,,,,,,
loofah and seaweed egg soup
By SigmundWill
Recipe Recommendations
- loofah appropriate amount
- laver appropriate amount
- eggs appropriate amount
- shrimp skin appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for loofah and seaweed egg soup
1
Clean all materials.
2
Slice loofah, shred ginger and dice green onions.
3
Soak the seaweed in clear water and grow well.
4
Beat eggs into a bowl and beat.
5
Pour appropriate amount of water into a cold pan, add ginger slices, a few drops of oil, and half a teaspoon of salt, cover and bring to a boil.
6
Boil the water in the pan and add the loofah slices.
7
Bring the water in the pan again and cook for another 2 minutes.
8
Add the soaked and washed seaweed.
9
After the water rolls again, slowly pour in the egg liquid in a circle.
10
After boiling, add the shrimp skins.
11
Sprinkle with chopped green onion.
12
Season with chicken essence (add more salt if there is not enough salt).
13
The soup is finished and comes out of the pot, simple and delicious.