Pumpkin flower seaweed egg soup
Ingredients: salt,chives,pumpkin flower,eggs,sesame oil,laver
Recipe Recommendations
- pumpkin flower six flowers of
- laver a small piece
- eggs two
- chives three
- salt two-thirds teaspoon
- sesame oil a teaspoon
- salty and fresh
- cook
- ten minutes
- simple
Steps for Pumpkin flower seaweed egg soup
1
Raw material diagram. Remove the heart from the pumpkin flowers and wash them for later use.
2
Put water in the pan, wash the seaweed thoroughly and place it. Bring to a boil.
3
After the water boils, add the pumpkin flowers and add salt.
4
Beat the eggs.
5
Pour into the pan and stir. Turn off the heat and add sesame oil.