Seaweed Soup

Name: Seaweed Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 5g Seaweed; 100g Sea shrimp; 2 pcs egg; Some Green onion ginger; 5g oil; 5g salt; 3g Vinegar; 3g Oyster sauce

by Minger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

In such cold weather, you must add more clothes to keep your body warm when you go out, and then pay attention to the regulation of your diet, eat more nutritious food, and provide effective nutrition to resist the cold. I think that nutritious and delicious hot soup should be a must-have food every day. Every winter comes, my family will have a bowl of delicious and nutritious soup for dinner every day. Just like this seaweed soup that I want to share with you today, it often appears on my table. It tastes refreshing and not greasy. The ingredients are simple and easy to make at home. It is very popular with my family!

Ingredients

5g Seaweed
100g Sea Shrimp
2 pcs Egg
Some Green Onion Ginger
5g Oil
5g Salt
3g Vinegar
3g Oyster Sauce

Seaweed Soup

1. First, dispose of the ingredients, tear the seaweed into pieces; remove the shrimp threads of the sea prawns; knock the eggs into a bowl and stir them; cut the green onion and ginger for later use. Heat up the pan and heat the oil, add sea prawns in the oil and fry to brown on both sides.

2. Wait until the sea prawns turn red on both sides when fried, add green onion and ginger and stir-fry for a fragrance, and pour in some water.

3. Add seaweed and bring to a boil.

4. Slip the egg liquid evenly into the soup.

5. Finally, wait until the ingredients in the pot are fully cooked, add salt, vinegar, and oyster sauce to season the pot before serving.

Tips:
Minger's summary: 1 Fry the sea prawns in advance, the prawn oil can be fried and the taste will be better.

2As long as it's cooking seafood and other delicacies, I usually don't put cooking wine to get rid of fishy, but rice vinegar tastes better.

3 If the soup is thinner, you can add some water starch, the soup will be thicker