Seaweed and egg drop soup

Overview

The soup is delicious and delicious. I have a trick to make quick seaweed and egg drop soup for 3 people. It can be cooked in minutes.

Take one egg and beat it thoroughly first.
Add 1 tablespoon water (about 8g) and continue to beat evenly. Tips: If you want the frangipani to be tender, plentiful and flaky, distributed in the pot like a starry sky, this spoonful of water is indispensable.
Soak 5g of seaweed in cold water, add 7g of corn starch to 30g of cold water and dissolve, 2g of light dry roasted shrimp skin, one beaten egg, 2g of chicken essence, 3g of salt, and 0.5g of white pepper.
Add 850g of water to the pot, add dried shrimps and bring to a boil. Add chicken essence, salt and white pepper.
When preparing to add water starch, stir the water starch (water starch is easy to precipitate), use chopsticks in the other hand to stir clockwise in the pot until a vortex appears, and then add the water starch little by little. Tip: Don’t boil the water too much when hooking up the starch. Pour the starch into the water too quickly and it will easily form lumps. The vortex diagram is shown in the next step (Figure 6).
The vortex is shown in the picture.
Add the water starch and cook for about 1 minute, then turn down the heat and prepare to add the egg liquid. Use your right hand to stir the vortex in the pot, and don't stop until the egg liquid is added. Slowly pour the egg liquid with your left hand counterclockwise.
Beautiful and thin egg flowers. The legendary one egg and one pot of soup😂😂😂.
Turn off the heat and add cilantro or chive leaves.
Add 3 or 5 drops of sesame oil.