Seaweed Shrimp Preserved Egg Soup

Name: Seaweed Shrimp Preserved Egg Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Seaweed; 2 pcs egg; 1 piece Dried shrimp; 1 Garlic sprouts; 3 pcs Shallots; 3 slices ginger; 1 teaspoon MSG; a little salt

by Bean Emperor Cook Man

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The edible population of phyllophyte in the genus Porphyra. Laver is rich in nutrients, its protein content exceeds that of kelp, and it contains more carotene and riboflavin. It is rich in choline, calcium and iron. It can enhance memory, treat women's anemia, promote bone and tooth growth and health care; it contains a certain amount of manna Alcohol can be used as an auxiliary food for the treatment of edema. The polysaccharide contained in laver can significantly enhance cellular and humoral immune functions, promote lymphocyte transformation and improve the body’s immunity; it can significantly reduce the total content of serum cholesterol. Everyone can do it. Let me introduce our approach to the origin of seaweed. I hope you like the seaweed and shrimp skin soup with iodine and calcium supplements."

Ingredients

1 Seaweed
2 pcs Egg
1 piece Dried Shrimp
1 Garlic Sprouts
3 pcs Shallots
3 slices Ginger
1 teaspoon Msg
a little Salt

Seaweed Shrimp Preserved Egg Soup

1. As the origin of seaweed slices, I have to tell our friends from the north. Never boil it directly, wash the laver. In the past, seaweed was washed by the water pool or stepped on it and dried in a mold. Now, although it is machine-washed and dried by a technical machine, it is still not very clean.

Seaweed Shrimp Preserved Egg Soup recipe

2. Soak in water for ten minutes, rub it with your hands and pick it up, squeeze out the water

3. Xiaopi, this is also to be washed! Wash away the scum. (Be careful not to buy shrimp skins as white as possible. On the contrary, the whiter the skin, the less you can buy it. After bleaching)

4. Wash the garlic sprouts and cut into sections

5. In the pan, fry the chopped shallots (the dried shallots) or shallots in the pan and fry them into scallion oil. Pour out and set aside, leave some oil in the pot

6. Pour down the dried shrimp skins and stir-fry them in oil until fragrant. Until the shrimp skin turns brown and smells scent

7. Put into the water and pour the seaweed. Add seasoning and ginger slices

8. Let the water boil, try the taste. Gently pour in the beaten egg liquid, and after a few seconds, push to disperse the anti-egg liquid clumps together. Sprinkle with garlic sprouts