The preparation of egg soup is simple, what is the process of making egg soup?

Egg soup is also a kind of food that we often eat in our lives, usually when we make lunch, we will make an egg soup, so that it is very comfortable to drink a bowl of soup after eating, usually we make egg soup, you can also use tomato egg soup, or green vegetable egg soup, spinach egg soup, which are very good choices.

First, the first thing is to make tomato and egg soup.

First of all, we prepare a fresh tomato, then blanch his skin with hot water, peel off its skin, and then heat the oil, add tomatoes and fry them into tomato sauce, and then put in an appropriate amount of boiled water, and then beat the eggs into a bowl, put in some lemon juice, and then beat, and then pour the eggs directly after the water boils, and then you can get out of the pot after a minute, so that the tomato egg soup is very delicious, and the eggs are also very tender.

Second, spinach and egg soup is also very nutritious.

Usually we can also make spinach egg soup to eat spinach, it also contains iron, let's prepare a small handful of fresh spinach to clean it, and then put it in the pot to blanch the water, and then boil the oil, stir-fry the spinach, put in the appropriate amount of boiled water, after the water boils, we put in an egg, the spinach egg soup is also very delicious and delicious, if there is shrimp skin in the house, you can also put a little shrimp skin into it.

3. So we can also make egg soup according to our personal taste.

Usually we make egg soup is also very fast, because eggs do not need to be boiled for too long, nor do they need to stew eggs, it is cooked relatively quickly, so we can usually make egg soup for children to eat, when eating rice at noon, and then drink a bowl of egg soup, which is also very comfortable, so there are friends who like to eat can interview at home to do, very simple and convenient.

I believe that everyone usually eats, may have the habit of drinking soup, if time permits, most of us will boil some old fire soup at home, these habits are also more common in the two regions, if we are usually busy with work, there is not so much time to buy ingredients or energy to cook a good soup, so everyone will be the first to think of using eggs to make soup, today I will introduce you to a few egg soup home-cooked practices.

To make the tomato egg drop soup rich, first cut the tomatoes into small pieces and put them on a plate for later use. Heat the oil, wait for the oil temperature to be hot, and then put the tomatoes into it for stir-frying, add salt during the period, when the tomatoes are fried and softened, then add an appropriate amount of water in the bowl to boil the tomatoes until softened, then knock an egg into the bowl and beat it, make the tomato soup over low heat, and then slowly pour the egg liquid into the soup along the edge of the pot, let it be shaped into a tidbit, and then add salt chicken essence and drizzle sesame oil as appropriate, sprinkle with chopped green onions out of the pot.

Egg seaweed soup and tomato egg soup are actually similar, first we can put the beaten eggs into the oil pan for fried maturation, here it should be noted that we try to keep smooth and tender when scrambling eggs, and then add an appropriate amount of water to the pot, and then boil the washed soaked seaweed and boil it thoroughly, and finally sprinkle with chopped green onions to taste.

Wash the peeled loofah, then change the knife into regular small particles or hob-shaped pieces, boil an appropriate amount of water in a pot, then put in the ginger shreds and boil the loofah, and finally pour in the egg liquid that has been beaten in advance and stir it slowly, and then season it before leaving the pot.

The above are the three family versions of egg soup practices, these methods are simply convenient and fast, especially suitable for some friends who do not cook often.

Take tomato egg soup as an example: peel the tomatoes and cut them into small pieces, cut the tofu into squares, beat the eggs into a bowl and stir them, cut the coriander into sections, add vegetable oil to the hot pan, add the tomatoes when the oil is hot, add water to boil after frying until soft, skim off the foam, add tofu, add pepper, and then you can get out of the pot The method is very simple.

Draw a cross knife on the tomatoes, put them in a bowl, pour boiling water to scald off the skin, add a small bowl of water to the seaweed to soak soft, wash with water, beat the eggs in the bowl and stir them up, cut the coriander into sections, put them together with the shallots for later use, tear off the skin after the tomatoes cool, cut them into small pieces, heat the oil in the pot, add the tomatoes and fry the juice, and pour in the eggs.

Stir the egg mixture well, prepare chopped green onions, salt, and soy sauce into a bowl, after the water in the pot boils, pour the egg liquid into the water, add seasonings and stir well.

Tomato and egg soup can be described as the most colorful, fragrant and flavorful dish in home cooking, which is not only easy to make, but also rich in nutrition.

There are generally two ways to make tomato and egg soup at home:

Method 1: Wash the tomatoes and cut them into pieces, and beat the eggs in a bowl. Remove the oil (oily food) from the pan, pour the tomato pieces into the pan and crush them with a spatula; Stir-fry until the tomatoes are pureed; Add water, after the water boils, pour the beaten eggs into the pot first, remember that the egg liquid should be carefully spiraled and poured in, do not stir the soup at this time, and then slowly stir the egg flowers after the eggs become egg-flower-shaped; Tomato and egg soup is ready.

Method 2: Wash the tomatoes and cut them into pieces or slices, and beat the eggs well; Add water to the pot, chop the ginger and cook together; Add tomatoes after the water is boiled, thicken again, turn to low heat and pour the eggs in, add a little salt, turn off the heat (you can add a few drops of sesame oil before turning off the fire), and the tomato and egg soup is ready.

The first one is made of thick soup tomatoes, and the second one is clear soup tomatoes, these two soups are not only very different in taste, but also in nutrition. Tomatoes in thick soup are fried in oil, which is more conducive to the dissolution and absorption of fat-soluble nutrients in tomatoes, such as lycopene. Lycopene has miraculous effects on the prevention and treatment of prostate diseases and prostate cancer, as well as the effects of protecting cardiovascular disease, delaying aging, and enhancing immunity.

Clear soup tomatoes contain less oil and are more suitable for people with high blood lipids.

Tomato egg soup is a kind of egg soup, which is one of the home-cooked dishes, and its biggest feature is that it is easy to cook and has high nutritional value; The nutritional value of tomatoes and eggs is perfectly matched and easily absorbed, so it often appears on people's tables. It has protein beauty effects, can make **elastic, shiny, is a simple and easy-to-make beauty product.

The seemingly simple tomato and egg soup is not so easy to make well, and the chef will teach you how to make the tomato and egg soup! Come to a bowl in winter, it's hot!

1. Prepare 6 tomatoes, 6 eggs and 6 broccoli.

2. Put oil in a wok, add egg yolk and fry into cakes, cut into small cubes for later use.

3. Leave a small amount of oil in the pot and cut the tomatoes into small cubes for later use.

4. Pour in an appropriate amount of water and diced egg yolks.

5. Add an appropriate amount of salt to taste, and add some water starch to thicken.

6. Wait until the soup is thick, quickly pour the egg whites into the pan and stir into the crushed eggs at the same time.

7. Chop the broccoli, sprinkle it in the pot, and pour some sesame oil out of the pot.

Wash the tomatoes and cut them into chunks and beat the eggs in a bowl. Remove from the pan, pour the tomato cubes into the pan and crush them with a spatula; Stir-fry until the tomatoes are pureed; Add water, after the water boils, pour the beaten eggs into the pot first, remember that the egg liquid should be carefully spiraled and poured in, do not stir the soup at this time, and then slowly stir the egg flowers after the eggs become egg-flower-shaped; Tomato and egg soup is ready.

First prepare fresh eggs, beat them into a bowl, add salt, pepper, and five-spice powder and stir well, heat the oil, add the tomatoes and stir-fry evenly, then pour in water, and after the water boils, evenly beat the eggs into the pot.

First boil water in a pot, then put in eggs, then put in some kelp, then add light soy sauce and dark soy sauce, which is very fresh and sprinkled with coriander.

<>1. Remove three fresh eggs from the refrigerator.

2. Break the eggs and mash them with chopsticks.

3. Add an appropriate amount of water to the pot and wait until the water boils.

4. Pour in the broken eggs, pour them slowly and evenly, little by little, do not pour them all at once.

5. For two or three minutes, wait for the eggs to cook in the pot, and then add 1 tablespoon of sugar and 1 piece of ginger to remove the smell.

6. After the time is about the same, remove from the pot and put on a plate.

When I got the eggs, my first reaction was to boil the soup, what kind of soup? What comes to mind is tomato and egg soup, which seems to be an immutable rule. In fact, tomato egg soup is also very delicious, but also simple and easy to operate, at any time to a bowl of red egg soup is often seen on the table of a meal food, common tomato egg soup, seaweed egg soup and so on.

Every family will often make this delicacy, but many people make egg drops that are particularly old, that is, the egg drops are sparsely crushed in a pot and the soup is colored.

Eggs are nutritious and comprehensive, and the amino acid composition of the protein is closest to the protein of human tissues, so the absorption rate can be reached. Egg yolk also contains lecithin, vitamins and minerals, etc., which is a good brain nootropic food. There are many ways to make eggs, after adding water starch, it is thicker and smoother, fry the egg yolk into a small cake, cut it into cubes and put it in the soup, this tomato egg soup tastes more tasteful, add crushed broccoli and pour sesame oil, it is simple and easy to make and fragrant and smooth, healthy and delicious, the more you drink, the more you like it!

The best egg soup to drink is seaweed egg drop soup. I like that it has a light and refreshing taste, accompanied by seaweed and sea rice (dried shrimp), which is nutritious and simple and delicious. Let's share it with youThere are many tips for making this dish, especially how to handle seaweedPut it in the pot so that the egg flowers come out more evenly.

At this time, the pot has been slightly open, then add the prepared seasoning and stir well, add a small amount of wet starch, turn off the heat, pour in sesame oil, and finally add your favorite green onion or coriander. I usually add nepeta, it tastes even better!

Egg soup is simple, nutritious and delicious, it is a good after-dinner soup, everyone's practice is not the same, but many people make egg soup is not fragrant, because the method of doing it is not right, this egg soup that our family often makes, the taste is particularly delicious, the family loves to drink the eggs into the bowl and crush them, prepare a wok to heat with oil, put in the green onions, ginger and garlic, stir-fry evenly, put in the tomatoes and continue to stir-fry, add cold water and salt to taste, put in the egg liquid after boiling, cook until a while, put in the chicken essence and sesame oil and then get out of the pot.

The recipe of egg soup is simple, and the recipe of egg soup is: one egg, five grams of water starch, one gram of salt, half a spoon of chicken essence, and a few drops of sesame oil. When boiling water, mix the starch and add 5 to 10 grams of water, the amount of water does not have to be too strict, just stir evenly, pour it into the pot after adjustment, boil the eggs together, beat it into the bowl, stir it with chopsticks, stir it with a spoon after the water boils, pour it into the pot, immediately turn off the heat and add salt and drop a few drops of sesame oil.

In fact, it is to prepare eggs, water, green onions, ginger, and then ask for chicken essence, monosodium glutamate, oyster sauce, light soy sauce, salt, and after the water is heated, you can slowly stir the egg liquid in the pot, and then add these seasonings appropriately, and you can drink it after adjusting the taste.

Prepare the eggs, tomatoes, cucumbers, and seaweed, bring water to a boil, pour the beaten egg liquid into the pot, and then add these ingredients in turn and cook slowly.

The method of egg soup is very simple, first use the seasoning to add the soup and bring the soup to the pot, and then throw the egg liquid into the pot.

step1：Prepare the main ingredient for the egg soup2 eggs + 4 sprigs of green garlic, as shown in the figure below.

step2：Put the chickenThe eggs are open and the green garlic is finely choppedPut them on two separate dishes and set aside.

step:3：Stir the egg mixture, turn it over in hot oil, and serve it out immediately after it is formed.

Note that scrambled eggs are to beLess oil, otherwise the soup will be more greasy. Recommended useNon-stick pan。The effect of stir-fried eggs is shown in the figure below.

step4：Then add the chopped garlic sprouts to the pan and continue to stir-fry. This step only requires the rest of the scrambled eggsBottom coatThat's it, it's about half a minuteMedium heat

, as shown in the figure below.

step:5：Add 2 bowls of water, then pour the scrambled eggs into the water and boil together, turn off the heat and remove from the pot.

After filling the bowl, add the appropriate amount of salt to the bowl, so that a bowl of sweet and delicious egg soup is ready. , as shown in the figure below.

To sum it up:

I don't think you need to add tomatoes, seaweed, kelp, etc. to the egg soup, because I think the egg soup is still sweet and delicious, otherwise adding those side dishes will easily destroy the original flavor of the egg soup.

Be sure to use less oil.

After removing from the pan, add the salt and gently stir to taste.

It is recommended to use a non-stick pan to scramble eggs, which are not sticky.

Generally, one egg is one bowl of soup and one and a half bowls of water, and the amount of eggs and water can be determined according to the number of people.

1. Ingredients: 150 grams of eggs. Seasoning: 100 grams of green onions, 2 grams of lard (refined), 10 grams of soy sauce, 1 gram of salt, 1 gram of pepper, 1 gram of monosodium glutamate.

2. Beat the eggs in a bowl and chop the green onions.

3. Put oil in the utensil on high heat for 1 minute, add soup and salt, and heat on high for 5 minutes.

4. When the soup is boiling, pour in the stirred egg liquid, gently push it with a hand spoon**, add soy sauce and monosodium glutamate to boil, and sprinkle with chopped green onions and pepper.