Seaweed, shrimp skin and egg soup
Overview
Porphyra is an edible species of phylloid algae. Seaweed is rich in nutrients, its protein content exceeds that of kelp, and it contains more carotene and riboflavin. Each 100g of dried seaweed contains 24 to 28 g of protein, 0.9 g of fat, 31 to 50 g of carbohydrates, 330 mg of calcium, 440 mg of phosphorus, 32 mg of iron, 1.23 mg of carotene, 2.07 mg of riboflavin, and 5.1 mg of niacin. grams, alanine 3.4g, glutamic acid 3.2g, glycine 2.4g, leucine 2.6g, isoleucine 1.4g. Its protein, iron, phosphorus, calcium, riboflavin, carotene and other contents rank highest among various vegetables, so seaweed is also known as a nutritional treasure house.
Tags
Ingredients
Steps
-
Boil water and add seaweed
-
When the seaweed is spread out, add a handful of shrimp skin into the pot
-
Beat eggs
-
Pour the egg liquid onto the seaweed in a circular motion. Add salt and chicken essence when forming egg droplets
-
When serving, drizzle with a little sesame oil and sprinkle with coriander
