Shrimp omelet soup
By VicentaLakin
I BOUGHT SOME DUMPLINGS IN THE MARKET YESTERDAY. I WANTED TO WRAP THEM UP. LET'S MAKE SOME SOUP TODAY. HAVE YOU SEEN THEM BEFORE? ZIRCONIUM, LIKE A SILK MELON, IN A CYLINDRICAL FORM, WITH A LIGHT YELLOW GREEN, BRIGHT COLOUR, WHICH TASTES LIGHT, IS OF TENDER QUALITY, IS SUITABLE FOR COOKING AND IS NOT SUITABLE FOR EATING. THE WATER CONTENT OF THE PLATINUM IS 95 PER CENT AND CONTAINS PROTEINS AND A VARIETY OF TRACE ELEMENTS, WHICH CONTRIBUTE TO ENHANCING THE IMMUNE FUNCTION OF THE ORGANISM; AT THE SAME TIME, THE AMPHIBIANS CONTAIN A WEALTH OF VITAMIN C AND CARROTS, WHICH CAN FACILITATE THE SYNTHESIS OF ANTIBODIES AND IMPROVE THEIR ANTIVIRAL CAPACITY。
Recipe Recommendations
- the Huzi a
- shrimp skin a
- eggs two
- coriander appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
Steps for Shrimp omelet soup
1
Skin slices, spare
2
The fragrance wash cleans the little bits
3
The eggs are evenly mixed in the bowl
4
When it's hot in the pot, let's get the smell out of the shrimp skin
5
Falling into a good twirl, turning a piece into a flat spot
6
Add the right amount of water, the right amount of salt
7
It's soft and transparent, and the soup is white, which means it's ripeShrimp omelet soup Make Tips
Choose calabashes that are roughly the same thickness at both ends and have a crisp, green, and shiny skin, as they tend to be more tender. After the calabash soup comes to a boil, there might be foam from the dried shrimp. Skim it off with a spoon, and the soup will be clearer.