Delicious, delicious, skillful, what is the correct way to make laver egg flower soup?

The first soup I learned in Ningbo was laver and egg soup. The key to seeing such a simple soup for the first time is that it is rare, fast and delicious. Before Ningbo laver egg drop soup has no ambition, all kinds of egg drop soup, such as Kaisanhu soup, Xuzhou sand soup, tomato egg drop soup, and noodle soup including rural banquet, need to be prepared first, then poured with egg drop soup or poured with egg drop. The seaside people immediately saved the complicated stage of boiling soup. This book is simple and unusual. With the word "simple and light", they were impressed at first sight and learned well. They often cook and eat for many years.

The practice is very simple. We should pay attention to raw materials and not be careless. It is said that many high-end products are not, but they are delicious. The key is seaweed. I have seen seafood in many areas, and it can't compare with Changzhou's. The seaweed over there is purple, shiny, soft and refreshing, without impurities and residues, and full of sweet seafood flavor. And salt. Do not underestimate salt. Fuqing is used, but iodine and anti-caking agent are not added. Then shallots, sesame oil and shrimp skin. First put the shredded seaweed into a bowl, soak it in cold water until soft, and then cut the shallots into chopped green onions.

Beat two eggs into a bowl, continue to stir well, and reserve a proper amount of salt, cooking oil and chicken essence. Speaking of this laver and egg soup, most people in China have probably eaten it, because it is not only delicious, but more importantly, it is simple to make, which is simpler than cold salad, so it is a must-have dish for beginners in many restaurants and kitchens. But simplicity is simplicity. Putting eggs or seaweed first may be like putting fried rice or scrambled eggs with eggs first.

Debate endlessly, today I will introduce my own practice. Raw eggs are not taken seriously, most of them are raw eggs, which are rare and silly. My practice is to put seaweed first, then eggs. Secondly, add a little cooking oil to the pot, just a little. Pour the oil into the pot and bring it to a boil. Then add soft seaweed. After the seaweed is cooked, it will continue to be popular. Pour in the prepared egg liquid and stir it in the pot with chopsticks while pouring to prevent the raw eggs from caking into egg soup. Pour in thoroughly, stir and cook for 2 minutes, then add edible salt, chicken essence, sprinkle with onion, and take out.