China people have the habit of drinking soup since ancient times, and they like to make soup in a vat. Now some experts say that soup can't be cooked for a long time, which will produce a lot of purine and affect health. We don't understand either. We can only be obedient babies. My family loves to drink soup, so I like to make all kinds of soups that are faster, light and nutritious, and will not gain weight if I drink them often.

Seaweed soup is a frequent visitor to my dining table, especially the old people and children at home. A long time ago, I liked ribs seaweed soup and big bone seaweed soup. Stewed for 2-3 hours, the soup is very thick, even white. Now it's changed to a faster version of Aauto, and everyone likes it. Today I will share my seaweed soup. Delicious and tender. The more you drink, the better it tastes, and you won't gain weight if you drink it often.

Ingredients of kelp chicken soup: chicken breast 1, kelp 1, 2 tablespoons of flour, appropriate amount of cooking wine and soy sauce, appropriate amount of ginger slices and chopped green onion, oil 1 teaspoon, egg 1 serving, 2 tablespoons of starch, and appropriate amount of salt.

Start making

Step 1: soak kelp in clear water for 15-30 minutes, then scrub it clean and cut it into large pieces for later use.

Tip: If kelp is dirty, add some flour and rub it together to quickly remove dust and impurities.

Step 2: Cut the chicken breast in half, then add cooking wine, flour, ginger slices and onion to marinate evenly.

Tip: Don't blanch the chicken breast. Although the fishy smell was removed after blanching, it also became firewood. Cut it in half and marinate it with cooking wine so that the meat won't get old and the fishy smell can be removed.

Step 3: Wash the chicken breast, cut it into thin slices, then add 1 egg, ginger slices, cooking wine, onion and starch, and continue to marinate.

Tip: This kind of curing is to make the chicken breast tender and fishy, and it tastes good.

Step 4: Add a little oil to the pot, then pour in kelp, stir-fry over high fire, and then add light soy sauce and stir-fry for about 1 minute.

Tip: Stir-fry kelp in a pot, so that kelp is softer and tastes better when it absorbs oil.

Step 5: Pour in boiling water. After the fire boils, add the chicken breast (remove the onion and ginger from the chicken breast) and then burn it.

Tip: pour the chicken breast into the pot, don't stir it immediately, wait for ten seconds before turning it over, so as to wait for the egg liquid to solidify.

Step 6: After the water boils, we pick up the white floating foam on the surface, stir it gently for a few times, then pour in salt to taste, sprinkle with chopped green onion and stew for a few seconds.

Tip: Be sure to remove the floating foam on the surface, so that the soup is clear and delicious.