Scallop Egg Drop Soup

Name: Scallop Egg Drop Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Dried scallops; 1 piece egg; 20g Rotten in the pot; a little salt; a little corn starch; a little White pepper; a little chopped green onion

by Water pity

4.8 (1)

Favorite

99

Difficulty

Easy

Time

10m

Serving

3

This soup is mainly made of scallops and egg flowers, but with the addition of the special sea vegetable (a kind of sea vegetable), the deliciousness has reached its peak, you must try it.
The algae is flaky, membranous, monolayer cells are yellow-green or light yellow, soft and shiny; generally the individual is small, 2-9cm high, the larvae are cystic, and quickly split into irregular membranous algae edges Many folds. The edge of the algae is about 17 microns thick, and the thickness near the base is 29 to 32 microns. In the middle of winter, the reef membrane gently swings in the cold water waves. From a distance, it is as lovely as the tender grass in spring.

Ingredients

Scallop Egg Drop Soup

1. Prepare a pot of water, add a little salt to boil.

2. When the water slowly emerges small bubbles, add it to the pot to rot.

3. Stir gently and evenly.

4. Add the scallops when the water is boiling.

5. Add a little water to the eggs and beat them evenly.

6. After adding the scallops, the soup will be poured into the egg before boiling again.

7. Add a little white pepper.

8. Prepare a little chopped green onion, it is best to have small onions.

9. Add the chopped green onion when the soup is boiling.

10. Finally, add water starch, if you don't like it, you can ignore it.

11. After adding the water starch, gently stir twice to turn off the heat, and a very simple homemade soup is complete.

Tips:
1. The scallops do not need to be put in too early to prevent them from being too hard.
2. The egg flower should be added when small bubbles appear in the soup, and it will turn into a powder after boiling.
3. There are more seafood, so it is not easy to add too much salt and seasonings.