Seafood Seasonal Vegetable Egg Soup
by Ginger meal in a bowl
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. For seafood, I use conch and octopus sashimi, dice separately
2. Wash the rapeseed and chop it
3. Put water in the pot and boil, put in the diced seafood and continue to boil
4. Add the chopped rapeseed and stir evenly and cook until broken
5. Pour in the water starch and stir gently while pouring
6. The egg liquid is also poured in while gently stirring
7. Add appropriate amount of salt, chicken essence, white pepper to taste, add some sesame oil and stir well, then it will be out of the pan
8. The finished product!
9. Extremely delicious!
