Carrot Custard Soup
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Beat the eggs into a liquid.
2. Add the egg mixture to the flour and mix slowly.
3. Wash and chop carrots.
4. Add appropriate amount of pepper to the egg batter.
5. Add an appropriate amount of soybean oil.
6. Add the chopped carrots.
7. Stir the added carrots well.
8. Pour in the remaining flour and mix well.
9. Boil the water in the pot.
10. Use a spoon to scoop up the batter and lower it into the water.
11. Cook until the batter floats.
12. Add seaweed and salt, cook slightly until cooked, and drizzle with coriander and sesame oil.
