Laver and Egg Soup
3 eggs
5 grams (1/6 oz)laver(dried red seaweed)
15 grams (3 tsp.) cooking wine
5 grams (1/6 oz) finely cut scallions
1 gram (1/2 tsp.) pepper powder
5 grams (5/6 tsp.) salt
2 grams (1/2 tsp.) MSG
5 grams (1 tsp.) sesame oil


(1) Tear the laver into small pieces and place in a large soup bowl. Beat the eggs in a small bowl, add 1 tsp. of cooking wine and mix well.

(2) Put 750 grams (1.5 cups) of water into a pot and, when it reaches a boiling point, add the cooking wine, salt, MSG and the beaten egg liquid. When fluffy shapes appear in teh pot, sprinkle in the sesame oil and pour it into the soup bowl with the laver in it. Sprinkle int he scallions and pepper powder and the soup is ready.

Features: Beautifully colored in yellow (egg) and purple (laver).
Taste: Simply delicious.

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