| Chinese name: 紫菜蛋花汤 (zǐ cài dàn huā tāng)
Characteristics: Seaweed and egg soup has attractive color, refreshing taste and delicious, fragrant and yet not oily.
One of the common soups in any Chinese family, the seaweed (laver) and egg soup is a simple but delicious soup with salty but yet fresh taste. It is mainly made of seaweed and egg; some dried shrimps may be added to make it more appetizing. |  |
| Ingredients:
dried seaweed, 10 g
1 egg
dried shrimps, 5 g
Preparation:
Crack the egg into a bowl or a small basin and add a little bit salt. Beat it up. |  |
| Seasonings:
salt
sesame oil
chicken essence (chicken stock/bouillon) or monosodium glutamate
Note: the amount of the seasonings listed above can be appropriately used according to one's personal taste. |  |
Methods: |  Step 1: Fill the wok with one bowl of water. Turn on the heat. Pour in the beaten egg slowly when the water is boiling. |
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| Step 2: Add in the seaweed and the dried shrimps once the beaten eggs turn into yellowish flower floating about. Boil it for 30 seconds. Then add in salt and chicken essence. |
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| Step 3: Now, turn off the fire, pour the seaweed and egg soup into a fine porcelain bowl. Add in the sesame oil and stir it lightly until well mixed. |
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| A plate of fresh and delicious seaweed and egg soup is completed, especially nutritious and healthy to your body. |
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On Oct. 24, 2010, Mr. Michael Thomas John Lazarus & Ms. Alison Anne Lazarus made a private family tour to a local family in Xian organized by TravelChinaGuide. They had a close contact and communication with the family members, learned to cook Seaweed and Egg Soup at the kitchen of the family, and finally enjoyed a true home-cooked Chinese meal with the family.
Mr. Michael Thomas John Lazarus & Ms. Alison Anne Lazarus with the Chinese Hostess
More popular soups in China:
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