How to make egg soup, the eggs are scattered, and the soup is not turbid?

Whether it is tomato egg soup or laver egg soup, it is a very home-cooked dish in A Auto Fast, but it still needs some skills to make the soup clear and not turbid. Egg soup sometimes becomes a little cloudy or too messy. Next, let's talk about how to make egg soup without making it turbid.

Egg drop soup is very popular with many people. Porphyra egg drop soup and tomato egg drop soup are all good choices. Pay special attention when making egg drop soup, that is, you must wait until the water boils before scattering eggs. Then turn off the fire immediately, so that the egg soup will not be turbid. Because only when the water is boiled can the eggs be completely solidified and not turbid. Then stir it a little when you are out of the pot, and the eggs will be scattered. The soup is very effective, not turbid at all, and it is very appetizing.

Then there is a little more water, because as soon as the eggs are put into boiling water, the temperature of boiling water will drop, which will have an impact on the formation of egg blossoms. But if the water is a little larger, that is, there is more boiling water, the egg liquid will slowly fall down and then catch fire, so the temperature will not have a great impact, so beautiful egg blossoms can be formed. Moreover, the ingredients in the soup should not be too much. If there are too many ingredients, the egg flower will be scratched, and no matter how careful you are, you can't make a good-looking egg flower soup.

Laver and egg soup: Turn off the fire after the water boils. Beat the eggs into a bowl and mix well. Turn off the fire and wait for the boiling water surface to subside, immediately pour the egg liquid into the soup evenly, and the egg will condense into flowers after half a minute. This is the key to turning a clear egg into a flower. I repeat: all the soups of plumeria must be evenly sprinkled with egg liquid when the fire is turned off and the boiling stops, and then evenly sprinkled along the noodle soup. Then you can't stir, and you can't stir the soup until the eggs are coagulated for half a minute. Into soup. Porphyra, shrimp skin, chopped green onion and salt are put into the soup basin, and egg drop soup is rushed in. After half a minute, the laver is scattered, sprinkled with sesame oil, and served.

Inverted method: You can't pour out the whole bowl of Gollum, but form a thin line vertically and pour it slowly in a circle, so that the egg liquid can spread evenly on the water surface and form quickly. After a few seconds, stir with a spoon in a circle in one direction, and a good egg drop soup will appear. Be careful to pour the egg liquid in, don't stir it right away, or it will all rot.