Seaweed and meatball soup
Overview
Soup is indispensable all year round. In winter, due to the cold climate, you sweat less, so the amount of soup you drink every day is obviously less. However, the body still needs to replenish the amount of water to help lubricate various organs of the body. At this time, you can switch to boiling soup. The characteristic of boiling soup is that it is small and fast. A pot of hot soup is served before eating, and the table is instantly warmed. . .
Tags
Ingredients
Steps
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Prepare ingredients: seaweed, meatballs, eggs, ginger.
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Soak the seaweed for a while.
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Peel and shred the ginger, cut the meatballs into pieces, and break the eggs into pieces.
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Wash the soaked seaweed, remove and drain the water.
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Pour about 4 bowls of water into the casserole, put the meatballs and shredded ginger into the casserole and bring to a boil.
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Fry eggs while the soup is cooking: heat oil, pour in egg liquid and fry into egg skin.
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Pick up and cut into shredded eggs.
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After the soup is boiled, the meatballs will turn into flower-like shapes.
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Pour in the seaweed, stir evenly with chopsticks, and continue to boil.
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Add salt.
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Add chicken powder.
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Sprinkle some pepper.
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Pour in shredded egg and scoop up.
