Main ingredients:
1 bunch of celery leaves.
Auxiliary materials:
1 handful of dried scallops (soaked in advance).
Seasonings:
1 tablespoon of soy sauce; 1 tablespoon of vinegar; some vegetable oil; a little salt.
Taste: salty and fresh; Cooking method: boiling; Time: ten minutes; Difficulty: simple.
Detailed steps for cooking Celery Leaf and Egg Soup
Wash the celery leaves.
Chop them up, chop the scallions and ginger and put them in the bowl with the dried scallops, and beat the eggs.
Heat the wok and add oil, then stir-fry the dried scallops, scallions, and ginger until fragrant.
Add soy sauce and vinegar to remove the fishy smell.
Pour the dried scallops into the soup pot and bring to a boil.
Pour in water starch and bring to a boil.
Add celery leaves.
Pour in the beaten eggs and stir to make egg flowers.
Finished product.
