Clam, seaweed and egg soup

Recipe Recommendations

• laver appropriate amount
• eggs one
• tomatoes half a
• salt appropriate amount
• white pepper appropriate amount

• salty and fresh
• cook
• ten minutes
• simple

Steps for Clam, seaweed and egg soup

1

Soak the dried clam meat in water and wash it.

2

Boil the clam meat and pour the starch liquid into boiling water.

3

Beat the eggs, slowly pour into the soup, and turn off the heat immediately. After the frangipani is formed, add the persimmon slices.

4

Add seaweed, salt and pepper to taste, and bring to a boil.

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