Seaweed Meatballs and Egg Drop Soup

Name: Seaweed Meatballs and Egg Drop Soup
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g egg; 150g pork; 50g Dried seaweed; 2 tsp salt; 1 shallot; 1 tablespoon oil; 4 slices Sliced ginger

by Q pig baby

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

My throat hurts a little, and I feel angry. So my mother-in-law made me a seaweed soup.
This seaweed soup is clear and non-fat, suitable for my wife who is afraid of fat.
The meatballs are leftovers from the chopped meat of the children's cooking, so they are directly made into meatballs and boiled in soup.
I put the eggs in the soup while taking photos, so there is no effect of egg flowers... My mother-in-law said I messed up the file... Hehe!

Ingredients

100g Egg
150g Pork
50g Dried Seaweed
2 tsp Salt
1 Shallot
1 tablespoon Oil
4 slices Sliced Ginger

Seaweed Meatballs and Egg Drop Soup

1. Wash the seaweed and put it in a pot, add an appropriate amount of water and a few slices of ginger.

Seaweed Meatballs and Egg Drop Soup recipe

2. Cover the pan and cook for about 5 minutes.

3. Chop the lean meat, add some salt, sugar, soy flour, oil, seasoning, and set aside.

4. After the seaweed water is boiled, add the meatballs (spoon the chopped meat into meatballs with a spoon).

5. Add some salt to taste.

6. Break the eggs.

7. After the meatballs are cooked, add the eggs and stir well.

8. Finally, add an appropriate amount of chopped green onion.

9. Install and enjoy.

Tips:
After the egg is broken, when adding it to the soup, you need to add it and stir with chopsticks, otherwise the egg will clump up, and it will not be an egg flower.