Furong Sea Soup
Ingredients: MSG,refined salt,laver,chicken stock
Recipe Recommendations
- laver six money
- refined salt eighth
- MSG half
- chicken stock One catty
- salty and fresh
- cook
- ten minutes
- simple
Steps for Furong Sea Soup
1
Ingredients: jellyfish head, eggs, seaweed, onions, etc.
2
Knock the eggs into a bowl and leave clear to remove yellowing. Put the seaweed in boiling water for a little while, take out and wash it. Cut the ham into slices or wipe it
3
Cook the jellyfish in a boiling water pot for two minutes, remove and rinse the sand, then soak in hot water at 80 degrees Celsius to soak the jellyfish when it is soft and tender, and then soak in cold water for later use.
4
Put cold chicken soup and salt on the egg white and steam into hibiscus eggs.
5
After boiling the chicken soup, add the jellyfish, soak it, add salt, and pour into the soup bowl.
6
Use a spoon to scoop the egg into a bowl one by one, add ham slices and seaweed leaves.
7
Characteristics: The soup is clear and white hibiscus, the jellyfish looks like pine leaves, with bright colors, the soup is fresh and tender eggs, and the jellyfish is crispy and very refreshing.Furong Sea Soup Make Tips
The water temperature and time must be controlled when jellyfish is boiled. Steamed hibiscus eggs should be tender, suitable for the soup, and serve with boiling water. Spoon the hibiscus eggs evenly and place them gently.