How to make plumeria flowers look as elegant as those in restaurants outside?

First of all, you need to understand a principle: when egg liquid meets 100℃ soup, it will solidify (cook) instantly. According to this principle and appropriate techniques, it is easy to make egg blossoms piece by piece. The following is an introduction to how to make it in restaurants, and families can also refer to it (the difference is that restaurants use a frying spoon, and families use a spoon):

1. Peel the eggs and mix well, then skim off the foam on the surface and set aside.

2. Bring the soup to a boil, season and turn off the heat.

3. Use a spoon to hold the egg liquid, put it close to the surface of the soup water, and pour the egg liquid flatly into the soup water (like a fisherman casting a net) until all the egg liquid is poured out. A pot of flaky and tender egg drop soup is ready.

During this process, please pay attention to: (1) The egg liquid must be poured out flatly to form a flake, and when poured from high to bottom, it will form a ball. (2) If the egg liquid is poured out while the soup is boiling, the appearance of the egg flakes will be rough.