Seaweed Egg Drop Porridge

How much do you know about seaweed egg porridge? Let's learn about it together.

Seaweed Egg Drop Porridge

This porridge was made a long time ago, and the photo was not very good, so I never uploaded it. Today I have nothing to do, and I haven't cooked at home for a long time, so I'll review it.

In fact, the method is quite simple. I use leftover rice, add boiling water to boil, prepare chopped green onion, cut carrot into small pieces, a little coriander and a little small dried shrimp. When the rice porridge boils, add seaweed and a little salt, carrot, dried shrimp, white pepper powder, and cook for a while. Before serving, add a little chicken essence and chopped green onion, and finally beat an egg and pour it into the porridge. It can be served in a moment.

Introduction to seaweed egg porridge

The dried shrimps on the side are eaten with porridge, which tastes very good and is easy to make. Pour a little oil into the pot, add some chopped green onions to sauté, then add the dried shrimps, stir-fry for a while, and remove from the pot when the color turns golden. Remember not to add salt, because the dried shrimps themselves are salty enough, you can add some chicken essence to taste.

I find that I am good at organizing some leftovers and turning them into other delicious dishes, but I am not good at making some very elaborate dishes that require more effort. However, as long as there are some basic ingredients, I can give full play to my creativity. The key is to make it quickly because I have no patience!

Porphyra is the algae of algae. The algae is purple and generally 12 to 30 cm high. The longest cultivated porphyra is more than 4 meters long. It is distributed in Liaoning Peninsula, Shandong Peninsula, Zhejiang and Fujian coasts. It is also produced in North Korea and Japan. Porphyra is a red algae plant that grows on shallow sea reefs. The colors are red purple, green purple and black purple. After drying, they are all purple. It is named porphyra because it can be used as a dish. It is the thallus of Porphyra serrata, a plant of the family Rhodophyceae.

There are records of eating laver in my country since before the Han Dynasty, and it has always been regarded as one of the precious seafood.