Prepare ingredients: laver, eggs, chopped green onion, salt, chicken essence, sesame oil, etc. Porphyra can be dried or fresh, and dried laver needs to be soaked in advance. You can choose one or two eggs according to your personal preference, and chopped green onion can be fresh and added according to your personal taste.
Next, put the laver in the pot and add some water. After the fire boils, turn to low heat and simmer until the seaweed becomes soft. At this time, you can add a little salt and chicken essence to the soup to taste.
Then, beat the eggs into the bowl and gently stir them evenly with chopsticks. After the soup base is boiled, slowly pour the egg liquid into the pot. You can form beautiful egg flowers by stirring them with chopsticks at the same time.
Turn off the heat and add chopped green onion and sesame oil to taste. Porphyra and egg drop soup is delicious and nutritious, and it is a health soup suitable for all ages.
In the production process, we need to pay attention to the following points:
The dosage of laver can be adjusted according to personal preference. Generally speaking, about 10g of laver can be added to each bowl of soup.
The amount of eggs can be increased or decreased according to personal preference. One egg can make a bowl of soup, and two eggs can make two bowls of soup.
Don't stir the egg mixture too hard, lest the egg break.
After adding chopped green onion and sesame oil, you can add other seasonings according to your personal taste, such as pepper and soy sauce.
Porphyra and egg drop soup should be eaten while it is hot, and it tastes best.
Now, you have mastered the method of making laver egg flower soup, so you might as well have a try!