The purple egg soup
By VicentaLakin
In a minute, I'll make a delicious, simple, quick meal with a violet egg soup。
Recipe Recommendations
- eggs one
- warm water
- salt appropriate amount
- water 400g
- shrimp skin 1.5G
- white pepper appropriate amount
- green vegetables appropriate amount
- laver appropriate amount
- chives appropriate amount
- sesame oil 3 drops
- salty and fresh
- burn
- ten minutes
- simple
Steps for The purple egg soup
1
Home has a deep disk. Eggs are pumped out with eggs, so they can be sifted with fine eggs, with warm water equal to the egg fluid or a little more (egg water is 1:1.1, water is not too much, too much is not condensable). The water boilers, when the water is released, have to be pumped three or four times in time, for about three or four minutes (with a spoon in the middle of the egg; without an egg fluid, it is ripe). It's faster to steam, but if it's on time, it's accidentally evaporated. It would be less costly, but it would take a little longer, to cover the egg fluid or to button the plate。
2
Material required: Steamed eggs, dry shrimp skin, purple, green leaves, a little onions。
3
Add 400 grams of water to the pot, a little pepper powder and ginger powder。
4
Dried shrimp。
5
Add a proper amount of salt。
6
When the pot opens, the egg spoons into the soup
7
A little bit of thin salt sauce from Jin-gil。
8
Put the purple in。
9
If you want the soup to be thick, put some water on it。
10
Last time I joined the cabbage, I added two lettuces。
11
A few drops of perfume. You can have it before and after。
12
A bowl of delicious and appetizing purple omelet soup。