How to cook Seaweed and Egg Soup?
Ingredients
- 60 g egg
- 5 g Coriander
- Seaweed right amount
- salt right amount
- 6 g starch
- 1 tsp sesame oil
Instructions
- Prepare seaweed, coriander, and eggs
- Beat the eggs in a bowl, wash and chop the coriander, set aside
- The starch is called the right amount of water to make gorgon juice
- Put water in the pot, pour the starch water after the water is boiled, then put the seaweed, then pour the eggs, put the starch water first, the purpose is that the egg liquid will float on the top, and it will be a flaky egg flower
- Season with salt
- Add sesame oil to taste
- Finally put on the coriander and turn off the heat
- Seaweed and egg soup is ready
Nutrition
Nutrition Facts
Seaweed and Egg Soup
Amount Per Serving
Calories 127
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 223mg74%
Sodium 88mg4%
Potassium 134mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 661IU13%
Vitamin C 2mg2%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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