Seaweed Meatball Soup

Name: Seaweed Meatball Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 5g Seaweed; 50g Hot Pot Meatballs; 2 pcs egg; 10g Dried shrimp

by Minger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Yesterday there was a light rain. The humid air and strong wind made the weather more and more cold. After a day of work, I feel cold all over when I go home. I want to drink a bowl of hot soup. I believe this is the first wish of every office worker to go home in the winter. In addition, the weather is dry in autumn and winter, so drink more soup and water, so that we can become real women of water and fascinate our masters, haha!

Drink more soup in cold weather, make a pot for five dollars, often drink the face is ruddy and strong, the taste is delicious, not enough seaweed, it often appears on our table, many people like to eat seaweed, that’s because everyone knows seaweed The nutrition is high, knowing that it can bring great benefits to our body. It is said that seaweed has the edible effect of nourishing blood and nourishing calcium, and it can be eaten regularly by children and women. The most common seaweed egg soup is seaweed egg soup. My seaweed egg soup is delicious. Let's try it together tomorrow!

Ingredients

Seaweed Meatball Soup

1. Heat the oil, add the green onion and ginger until fragrant. Pour in an appropriate amount of water and add the hot pot balls.

2. Put in the washed shrimp skins.

3. Cut the seaweed into small pieces with scissors and put them in the pot.

4. Season with salt, vinegar and oyster sauce.

5. After boiling, continue to cook for a minute or two, pour in water and starch to thicken. Add some water starch to make the soup softer and smoother.

6. Knock the egg into a bowl and stir to disperse, then slowly slip into the soup. After boiling, you can take it out of the pot and serve it on the table. Because the water starch is more viscous in the soup, the egg liquid will form a beautiful egg flower when it enters the pot.