Pork balls, laver and egg soup-You Are Foodie

By Rosalind
47

Pork balls, laver and egg soup

My family is at the end of its tether, ha ha! Without soup, I, a Cantonese, can only make Kwai soup!I found Chaoshan pork balls sent by my friend in the refrigerator. With seaweed and eggs, they became very rich all of a sudden. Ha ha!

Main Ingredients

egg A moderate amount of
Chaoshan meatballs appropriate amount
Laver appropriate amount

Auxiliary Ingredients

chopped green onion appropriate amount
garlic A moderate amount of
ginger appropriate amount

If there is fried garlic crisp, it will be more delicious in the soup, and it will also have Chaoshan flavor!

Step 1 . Add an appropriate amount of water into the pot, thaw the meatballs, put them together with ginger slices and minced garlic into the pot and boil;

Step 2 . After the water boils, turn to medium low heat and cook for another 5 minutes. Add laver after the meatballs are cooked thoroughly;

Step 3 . When laver becomes soft, add an appropriate amount of chicken powder; Seasoning with appropriate amount of salt;

Step 4 . Add a little oil and salt to the eggs, and break up the scallions in advance;

Step 5 . After the soup is seasoned, pour in the egg liquid, turn off the fire and simmer for a few seconds!

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