seaweed egg soup

Recipe Recommendations

• laver appropriate amount
• cucumber a
• eggs one
• onion appropriate amount
• Jiang appropriate amount
• salt appropriate amount

• light
• other
• ten minutes
• simple

Steps for seaweed egg soup

1

Tear the seaweed into small pieces, slice the cucumber, and beat the eggs. My friend's request was to completely break the egg into a foam shape. I just broke it up.

2

Put the seaweed and cucumber directly into the bowl where you want to serve the soup.

3

Put a bowl of water in the pan, which is the bowl that holds the soup. Put chopped green onion and ginger slices into the pan, bring water to a boil, and then add appropriate amount of water starch. Many people make soups by ordering water and starch later. A friend told me to order and then beat the eggs before making egg blossoms. It's just that I don't beat the eggs so loosely.

4

Pour the egg cubes into a pot filled with water starch and bring to a boil again. Because my eggs are not beaten so loosely, the eggs are very big and not very good-looking. Add appropriate amount of salt to adjust to taste before taking out the pan.

5

Pour the boiled egg soup directly into the bowl where the seaweed and cucumber slices have been placed!! A light but delicious bowl of seaweed and egg flower soup is ready. This bowl of soup tastes light. If you like umami, you can add some chicken essence to taste it. However, my friend firmly opposed the use of other condiments to season it.

seaweed egg soup Make Tips

Recipe Categories

• soup recipes
• Summer recipes