How to make sour soup with leek egg flower, sour and appetizing, delicious rice, one pot is not enou

What I love to cook is the chicken soup for the soul, the big bone broth, and the snow bean hoof soup, but on a hot summer day, these soups are slightly greasy to drink, and the sour soup with leek and egg flower with a light taste and appetizing spleen is more popular. When it comes to this sour soup with leek and egg flowers, the whole family likes it, and I often make it all year round. It's easy and quick to make, and it will take a few minutes to get off the pot.

As soon as the leek egg flower sour soup was served on the table, the saliva involuntarily began to metabolize, and it was refreshing and hot, and he was really going to die happily. Drink it in winter to nourish the stomach and warm the body, drink it in summer to strengthen the spleen and appetize and promote digestion, very good food, the whole family does not drink enough.

If you want a sour soup to be delicious, both the seasoning and the viscous taste of the soup are important. If you want to make the seasoning, you need to pay attention to the ratio of salt and vinegar. Salt not only regulates the saltiness but also the taste of the acid.

Leek egg flower sour soup] Food: a small handful of leeks, half a tomato, 2 raw eggs, an appropriate amount of tapioca starch, an appropriate amount of white rice vinegar, and a small amount of monosodium glutamate. Method:

Pick off the yellow leaves of the leeks and cut off the old stems. Wash the tomatoes and set aside. Crack two eggs into a bowl and mix to disperse. Take a small bowl, put in an appropriate amount of tapioca starch, add a small amount of water, an appropriate amount of white rice vinegar (the amount will be a little more than the usual amount of stir-frying), and mix evenly.

Take a Sanhe amphora, put it in half a pot of water, and bake it over medium heat. Bring the water to a boil over medium heat. Add the diced tomatoes.

Pour the mixed egg mixture into the pan. While pouring the egg mixture, use chopsticks to disperse the egg mixture. Pour in the amaranth.

Finally, pour in the starch, mix evenly, add an appropriate amount of salt, monosodium glutamate, and stir evenly out of the pot. The leek egg flower sour soup is out of the pot, the amaranth is fragrant and delicious, the juice is refreshing and spleen-strengthening appetizing, delicious and delicious, adults and children love to eat, the method is simple, then you can also take a look.

Tips: I made this leek sour soup with Sanhe amphora, compound bottom pot, no stove, fire, induction cooker, electric ceramic stove, can be applied. Heating is symmetrical and the heat transfer is fast.

When making it, you can put a small amount of vinegar, and you can put some enoki mushrooms to make egg drop soup, which is more fragrant and delicious, and can promote digestion.

Wash the leeks and chop them, then boil the eggs in the pot, add the leeks and sour plum juice, and add an appropriate amount of salt and monosodium glutamate after the water boils.

In the process of making this dish, the leeks should be cut off, the tomatoes should be added to the pot, and the sourness should be stir-fried first. Add boiling water, then add the leeks and drizzle with the egg mixture.

Ingredient breakdown.

200 grams of leeks.

100 grams of eggs.

1 gram of pepper and 2 grams of vinegar.

4 grams of salt and 1 gram of monosodium glutamate.

1 gram of sesame oil and 5 grams of shallots.

Starch (broad bean) 5 grams.

Detailed steps of the preparation of hot and sour leek egg drop soup.

1.Wash the leeks and cut them into sections;

2.Beat the eggs into a bowl and stir and set aside;

3.Put the pot on the fire, mix in the fresh soup, add salt, pepper and monosodium glutamate, and bring to a boil;

4.Add leek, hook in soybean flour, rinse in egg liquid, add vinegar, and adjust the taste;

5.Remove from the pot, sprinkle with chopped green onions, and drizzle with sesame oil.

Cuisine and efficacy: Sichuan cuisine, blood tonic recipes, spleen-strengthening appetizing recipes, diabetic recipes.

Taste: Sour and spicy chain.

Process: Burned.

Ingredients for hot and sour leek egg drop soup:

Ingredients: 200 grams of leeks.

Excipients: 100 grams of eggs.

Seasoning: 1 gram of pepper, 2 grams of vinegar, 4 grams of salt, 1 gram of monosodium glutamate, 1 gram of sesame oil, 5 grams of shallots, 5 grams of starch (broad beans).

Teach you how to make hot and sour leek egg drop soup, and how to make hot and sour leek egg drop soup to be delicious.

1.Wash the leeks and cut them into sections;

2.Beat the eggs into a bowl and stir and set aside;

3.Put the pot on the fire, mix in the fresh soup, add salt, pepper and monosodium glutamate, and bring to a boil;

4.Add leek, hook in soybean flour, rinse in egg liquid, add vinegar, and adjust the taste;

5.Remove from the pot, sprinkle with chopped green onions, and drizzle with sesame oil.

Tips for making sour and hot leek egg drop soup: 1The seasoning must be accurate, the leek can not be boiled for a long time, and the thickening should be moderate.

2.This product needs an appropriate amount of fresh soup.

1.Leeks contain a variety of vitamins, minerals and dietary fiber.

2.Traditional Chinese medicine believes that it has the effects of warmth, pungent and sweet, stimulating, invigorating blood, stopping bleeding, stopping diarrhea, tonifying and helping the liver.

3.Cooking with eggs complements each other.

Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.