Cream shrimp omelet soup
By VicentaLakin
I've lived and worked in the South, and I always like to make soup at lunch, as they say, "Into the country," influenced by their eating habits. I'll make soup out of a casserole with plenty of time, and if time is running out, I'll be able to save it. The soup, for example, is simple and tasteless, but nutritious. It's perfect for a friend who likes soup, but has time to do it。
Recipe Recommendations
- laver a little
- shrimp skin 1 tablespoon
- eggs one
- sesame oil 1 spoon
- salt appropriate amount
- cornflour appropriate amount
- coriander a little
- carrots a little
- salty and fresh
- cook
- ten minutes
- simple
Steps for Cream shrimp omelet soup
1
Burn water in the pot. Water is boiled while an egg is dispersed; a tea spoon with appropriate quantities of water is converted to water starch; and a few carrots are cut to the end。
2
The water will open, with carrots and a few pickles, and the chopsticks will open, and when it is poured into the starch, it will boil with a large spoon of shrimp skin and pour into the egg fluid。
3
Turn off the fire, the sauce (because the shrimp skin tastes salty, depending on the population) and gush out, drop a little perfume and throw a little fragrance。