Egg Drop Soup

Name: Egg Drop Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 5g Seaweed; 100g shrimp; 3 pcs egg; 3g starch; Some Green onion ginger; 5g oil; 3g salt; 3g Vinegar; 3g Oyster sauce

by Minger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

When many people hear of nourishing stomach warming soup, they think of time-consuming soups such as big bone soup or chicken soup. In fact, you have misunderstood it. The nutritious and delicious soup can also be served in a few minutes! Today, tomorrow, I will share with you a delicious soup that is simple and suitable for winter. Even if it is served on the New Year’s Eve dinner table, it will not lose noodles. If you collect it and learn to make it, it is suitable for the elderly and children.

Ingredients

5g Seaweed
100g Shrimp
3 pcs Egg
3g Starch
Some Green Onion Ginger
5g Oil
3g Salt
3g Vinegar
3g Oyster Sauce

Egg Drop Soup

1. First prepare the ingredients, cut the seaweed with scissors; defrost the shrimp to remove the shrimp thread; knock the eggs into a bowl and stir; add water and stir the starch into water starch; cut the green onion and ginger for later use.

2. Heat up the pot and heat the oil, add the green onion and ginger to sauté fragrant, add an appropriate amount of water (the old soup is better if you have the conditions) and add the seaweed.

3. Bring to a boil, add salt, vinegar, and oyster sauce to taste.

4. Add the shrimps, do not cook the shrimps too old to avoid affecting the taste.

5. Pour water and starch to thicken. The water starch is used to increase the viscosity of the soup, and the other is to easily form a beautiful egg flower after putting in the egg liquid.