滚紫菜鱼滑汤 Seaweed Soup with Fish Paste

用爆香的江鱼仔来煮高汤，再来下少许姜片提味，然后加入紫菜汤配料，轻轻松松又煮好一碗汤了！

分量：4-5人份
需时：30分钟

材料：
紫菜 - 1片/ 5克 （浸发沥水）
番茄 - 1粒 （切4边）
白豆腐 -1块（切8边）
红萝卜片 - 8片
嫩姜片 - 5片
鸡蛋 - 1粒
鱼胶 - 150克
江鱼仔- 1把/ 50克
葱花 - 1茶匙

调味料：
油 - 1汤匙
盐 -1 茶匙
水 - 1500毫升

煮法：
1. 烧热锅，加油待热
2. 下江鱼仔，爆香
3. 加入水，大火煮滚，加盖，转中火煮10分钟
4. 起盖，沥去江鱼仔，高汤待用
5. 烧热锅，下姜片煸香
6. 加入高汤待滚，下鱼滑，红萝卜片，白豆腐，番茄，待滚至鱼滑浮上来
7. 加入紫菜，盐，搅匀·调味
8. 下蛋液轻轻搅匀至有蛋花出现
9. 熄火，上碗，洒上葱花，完成


This is an express soup recipe, can be done within 30 minutes!

Portion: 4-5 pax
Time required: 30 minutes

Ingredients:
5g seaweed (soaked and rinsed)
1 tomato (cut into 4 pieces)
1 white tofu (cut into 8 pieces)
8 slices of carrot
5 slices of ginger
1 egg
50g ikan bilis
1 tsp minced scallion

Seasoning:
1 tbsp oil
1 tsp salt
1500ml water

Steps:
1. Heat the wok with oil
2. Add in ikan bilis and saute
3. Add in water, boil over high heat, cover with a lid, switch to medium heat and boil for 10 minutes
4. Lift the lid, extract and rinse ikan bilis, set the broth / soup aside
5. Heat the work, add in ginger and dry fry
6. Add in the broth and boil, add in fish paste, carrot slices, white tofu, tomato, boil until the fish paste floats
7. Add in seaweed, salt, stir evenly and season
8. Add in beaten egg, stir lightly until egg strips are seen
9. Turn off the gas, dress with minced scallion, it’s done!


Music by Ikson - Bloom


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