Here's how to make egg white fish and shrimp soup in quick and easy steps from the Chinese kitchen.
Ingredients of egg white fish and shrimp soup:
- 500 g fish
- 250 g shrimp
- Egg whites
- 2 leek sticks
- Celery bunch, chopped large
- 2 onions, cut into large cubes
- 6 cloves of garlic
- 2 tablespoons of lemon juice
- 1 teaspoon cumin
- Teaspoon salt
- 1 teaspoon pepper
- A small spoon of dried coriander
- 3 cardamom beans
- 4 cloves
How to make fish and shrimp egg white soup:
- Clean the fish and shrimp well.
- Put a large amount of water in a deep saucepan, when it boils, add fish, shrimp, leeks, celery, onions, cardamom, and cloves.
- Remove the remnants whenever it appears on the surface of the soup, then add salt, pepper, garlic, cumin, and coriander, and leave them for 10 minutes on low heat.
- Beat the egg white well, then add it gradually to the soup, stirring constantly.
- Leave the soup on low heat for an hour.
- Drain the soup and garnish with pieces of fish and shrimp.
- Serve with lemon juice and garnish with your favorite herbs.
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