Seaweed Egg Drop Soup
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Instructions
Ingredients
1
Turn off the heat after water boils, stir in one direction with chopsticks, slowly pour in egg liquid
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2
Mix dried seaweed, dried shrimp, tomato, salt, chicken bouillon, white pepper powder, sesame oil and cilantro together, seaweed egg drop soup is ready
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3
Brush oil on eggplant, air fry at 200°C for 15 minutes, take out, cut open and brush with garlic sauce
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4
Air fry again at 180°C for 5 minutes, sprinkle with scallions and serve
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