Chinese Food
Stage 79 toss out a bowl of perfect egg flowers. Use only one egg~
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Everyone can make egg soup. But there's a difference between being able to make and being good at it. Eggs are not soft. A large lump settles at the bottom of the bowl. A few eggs will not produce many egg flowers. Let alone be smooth and light. Are these problems good or not? I'll help you solve this problem in two minutes. Baojiao ~ this method is applicable to the combination of eggs and any materials. For example, at home, we are running out of food. Only one shallot Make a bowl of soup with an egg. It's also delicious and smooth ~ learn more about the recipe of the author, click the head portrait of the lower side, and pay attention to it ↓
Cooking ingredients
Cooking Steps
Step1:Group photo of materials - one egg, a little chive leaves, half spoon of starch
Step2:Break up the eggs. Put the starch into a bowl and fill it with 100g clear water. Stir well. Cut the shallot leaves into small sections
Step3:Fill the pot with 400g clear water and bring to a boil
Step4:Stir the lake powder and pour it into the pot, then stir the water in the pot. Boil again ~ the viscosity of starch is not the same. The exact amount can not be given. Learn to look at the starch concentration. If the water is still water-like after boiling, the concentration is low. Put some starch water in it. The concentration is too high, and it's not good. It's paste. Remember the consistency of your favorite soup and do as you like
Step5:The water boils again. The fire should be as big as possible at this time. When pouring the egg liquid into the form of water stream, pour it on the boiling point of water bubble as much as possible. Draw a circle. Try not to overlap with the original egg liquid
Step6:After pouring the egg liquid, use chopsticks to circle in the pot and stir it for two times. Turn on and off the fire
Step7:Put salt, monosodium glutamate (or chicken powder), shallot and sesame oil into the prepared vessel in advance
Step8:Put salt, monosodium glutamate (or chicken powder), shallot and sesame oil into the prepared vessel in advance
Step9:Drink it
Cooking tips:1. The starch should be stirred before pouring into the pot. Otherwise, the starch will sink to the bottom of the water. The starch can't be poured out. ~ 2. The firepower should be larger before pouring into the egg liquid. The water flow should be used to pour the egg liquid with the fastest speed. Then use chopsticks to stir twice. In this way, the egg will become smooth. ~ 3. The salt method at the back. The same salt content will feel saltier. You can take less salt content ~ there are skills to make dishes delicious.
