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1. Seaweed is easy to spread, so if you put too much, the soup will dry, so I usually use half or quarter. On the right is diced celery, which will be discussed later.
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2. Add water to the pot and grill, and put in the meatballs you like. I put all the meat slices, pork balls and authentic beef balls from our hometown. There is a way to judge whether the meatballs are cooked. If the meatballs come up, they are basically cooked.
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3. Then knock the eggs in, beat them with a spoon or chopsticks, add seaweed, and after stirring, add salt, chicken essence, and pepper.
4. Putting the bowl into the pot, the last one is the key. I personally put in Chaoshan-style garlic crisps, and I also like to add some celery diced to enhance the flavor. It is not only delicious but also simple, it is a hundred times better than the seaweed egg drop soup sold out. The material is still enough, anyone who is interested can try it.
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Tips:1. Seaweed is easy to cook and can be eaten when it is blanched. I would rather put more water than too much seaweed, it will not dry out the whole pot. The appearance and taste are not good.
2. The meatballs inside can also be replaced with squid, shrimp and other ingredients. Anyway, they are inseparable. Cooking is to learn a routine and play freely. Haha.
