1. Beat the eggs into a bowl, add 1 tablespoon of water and 1 tablespoon of cooking wine, and fully beat them into egg liquid. (Adding water or vinegar can make the scrambled eggs more tender, but do not add more, adding cooking wine is to remove the fishy.) Wash the shallots and cut the chopped green onions, tear the laver by hand and set aside.
2. Pour water into the pot, add seaweed when the water is boiled.
3. The next step is very important. Keep the water boiling. Pour the egg liquid slowly and evenly into the pot. Don't pour it all at once. Be sure to pour it into a trickle as fine as possible and let the egg liquid. Evenly distributed everywhere in the pot. (In short, pour where the water is open O(∩_∩)O)
4. Add salt, sprinkle chopped green onion, add two drops of sesame oil and turn off the heat.
5. Simple, four steps to get it, take a look at the finished picture. O(∩_∩)O
Tips:Ps:
1. Add water or vinegar to the egg liquid to make the egg fresh and tender, and add cooking wine to remove the fishy.
2. The main point of making the egg liquid show the egg flower is: the egg liquid must be trickling when poured into the pot, and dispersed in the pot as much as possible; if it is poured in a lot, it will become "egg bumps".
3. Don't use chopsticks or spatula to stir after pouring the egg mixture, otherwise the shape of the egg flower will be lost. After adding the last seasoning, start the pot directly.
Well, a refreshing summer soup that is very simple but has a certain skill: seaweed egg drop soup. ^_^
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