Seaweed Shrimp Preserved Egg Soup

Name: Seaweed Shrimp Preserved Egg Soup
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 sheets Seaweed; 2 pcs egg; Dried shrimp; 16g Knorr Soup Po (Old Hen Soup); 1 Shallots; 1 teaspoon White pepper; 2 tablets ginger; 2g salt

by Winter Solstice 2467

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Laver contains a variety of vitamins, and the content of B vitamins is not inferior to that of vegetables. The content of B vitamins in seaweed is very high, especially vitamin B12, which is almost non-existent in terrestrial plants. In terms of dry matter, the content of vitamin B12 is similar to that of fish, and the content of vitamin C is also high. Vitamin B12 has the effect of activating brain nerves, preventing aging and memory loss, and improving depression.

Ingredients

2 sheets Seaweed
2 pcs Egg
Dried Shrimp
16g Knorr Soup Po (old Hen Soup)
1 Shallots
1 teaspoon White Pepper
2 tablets Ginger
2g Salt

Seaweed Shrimp Preserved Egg Soup

1. Ingredients, soak shrimp skins in water to clean, beat eggs and set aside, chopped green onion

Seaweed Shrimp Preserved Egg Soup recipe

2. Add water to the pot, add shrimp skin, ginger slices, salt, boil and cook for 2-3 minutes

3. Add half a box of Knorr Bisque Soup, stir to open with a spoon

4. Tear the seaweed into small pieces and put it in the soup and bring to a boil

5. Turn off the heat and slowly pour in the egg mixture until the egg mixture is solidified. Turn on high heat and bring to a boil. Turn off the heat, add pepper and chopped green onion and serve.