所需食材
- 紫菜10g
- 鸡蛋1个
- 虾皮少许
- 香油1茶匙
- 盐½茶匙
- 葱花
- 白胡椒粉少许
食材准备
- 紫菜撕小块，鸡蛋打散
烹饪步骤
- 煮汤底：锅中加水煮开，放入紫菜和虾皮再煮1分钟。
- 淋蛋花：转小火，边搅动汤边缓缓淋入蛋液，形成蛋花。
- 调味：加盐、白胡椒粉、香油，撒葱花出锅。
小贴士
- 淋蛋液时汤要保持微沸并轻轻搅动，蛋花更细腻
- 紫菜不宜久煮，避免发苦发涩
Ingredients
- 10g dried seaweed
- 1 egg
- dried shrimp
- 1 tsp sesame oil
- ½ tsp salt
- green onion
- white pepper
Preparation
- Tear seaweed into pieces; beat the egg
Steps
- Base: Bring water to a boil, add seaweed and dried shrimp, simmer 1 min.
- Egg: Lower heat, stir the soup gently while drizzling in beaten egg to form ribbons.
- Season: Add salt, white pepper and sesame oil, garnish with green onion.
Tips
- Keep the soup at a gentle simmer and stir while pouring in the egg for fine ribbons
- Don't over-boil the seaweed or it turns bitter
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