Soup

1

Eggs are poured into the bowl, with a drop of fresh water, a drop of wine and full dispersing into egg fluid. The little onions wash clean onions, and the pickles open with their hands。

2

Water's in the pot, water's in the purple。

3

THE NEXT STEP IS IMPORTANT: THE WATER REMAINS BOILING, AND THE EGG FLUID IS SLOWLY AND EVENLY POURED INTO THE POT, AND IT MUST NOT FALL AT ALL. IT MUST BE AS THIN AS POSSIBLE AND SPREAD EVENLY THROUGHOUT THE POT. IT'S THE WATER THAT'S RUNNING

4

Intend salt, spray onions, drop two drops of perfume and turn off the fire。

5

IT'S SIMPLE. IT'S DONE IN FOUR STEPS. TAKE A LOOK AT THE MAP. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)

P.S.: 1. Adding water or vinegar to the egg mixture makes the eggs tender, while adding cooking wine can remove any fishy smell. 2. The key to forming delicate egg flakes is to pour the egg mixture into the pot in a thin, steady stream, and spread it out as much as possible. If you pour in too much at once, it will just form lumps. 3. After pouring in the egg mixture, do not stir it with chopsticks or a spatula, or the shape of the flakes will be lost. After adding the final seasonings, serve immediately. And there you have it, a very simple yet skillful refreshing summer soup: seaweed and egg drop soup.