Do you know how to make a beautiful egg drop in egg soup?

To make a good-looking egg drop in egg soup, you need to master three skills, the first point is to add starch water to thicken, the second point is to add starch water to the pot, the third point is that the egg liquid needs to be solidified and heated, and the fourth skill is to master a variety of techniques, frangipani can be made into flakes, flocculent and gold and silver egg flowers. Let's share with you the detailed production process of egg soup.

The ingredients to be prepared are very simple, eggs, chopped green onions, pepper, salt and cornstarch. First, crack the eggs into a bowl and add an appropriate amount of pepper to remove the smell, mix the cornstarch and water in a ratio of 1:2 and stir well before setting aside. Add the prepared sauce to the egg mixture, which will prevent the cooked frangipani from sinking to the bottom.

Then use chopsticks to stir the egg mixture thoroughly. Bring the water to a boil, wait for the water in the pot to boil, and add an appropriate amount of salt to taste. Add an appropriate amount of sauce to the pot of boiling water, then cook the sauce over high heat, and change to low heat after the water in the pot is boiled.

Use a spoon to splash the egg liquid into the pot of boiling water little by little, do not stir the egg liquid into the pot in a hurry, wait for the egg liquid to solidify naturally in the pot, about two minutes, re-turn the heat to high and cook for more than ten seconds and stir slightly. In this way, frangipani can be made to appear as frangipani. Use a bowl to slowly pour the egg liquid along the edge of the pot, stir gently while drizzling, and after pouring the frangipani, turn on the high heat to cook itThis makes for a delicious flocculent frangipani.

Separate the egg whites and yolks of the eggs, add an appropriate amount of sauce to the egg yolks and egg whites respectively, beat and set aside. Then bring the pot to a boil, add an appropriate amount of sauce, cook the sauce over high heat and reduce the heat to low. Slowly sprinkle the beaten egg whites along the edge of the pan, and when the egg whites are formed, use a spoon to push them down in the middle of the pan.

Then the beaten egg yolk is slowly sprinkled along the edge of the pot in the same way, and when the egg whites and yolks in the pan are solidified, turn on high heat and cook them. In this way, you can make beautiful gold and silver egg drops.

Finally, sprinkle an appropriate amount of chopped green onion into the frangipani to garnish and enhance the fragrance with sesame oil. The delicious egg soup is finished.

You can put the eggs in a bowl first, then add some water to let the eggs float, and finally pour the frangipani into the pot so that you can make a beautiful egg drop soup.

First of all, beat the eggs well, wait for the water in the pot to bubble and then slowly pour in the egg mixture, so that you can make a beautiful egg drop soup.

I think you should beat the eggs in a bowl first, then add some water and beat well, so that you can slowly pour them into the pan to form a beautiful egg yolk.

Egg drop soup is the easiest soup to make, and many people like to drink it in life. However, when making your own soup, there will always be some accidents, especially when the egg flowers solidify into egg pieces, which makes people feel that they have lost their souls. In fact, if you want to make egg drop soup, as long as you master the method, the egg drop itself is not difficult, but we don't operate it well.

There are two common methods, one is to turn off the fire, wait until the water is boiled and turn off the fire to lay the egg liquid, at this time the egg flower will naturally form. Similar to boiling water to wash eggs, it is the simplest and most convenient one; The other method is stirring, stirring the water in the pot over medium-low heat to form a swirl, and then slowly pouring in the egg mixture. The premise is that the fire must be small, which is the key to the formation of egg flowers.

This is the method I use the most, and every time I make egg drop soup, I try and try it and can easily do it. First we need to beat the eggs in a utensil, and then use chopsticks to quickly break them, only the beaten egg wash can form egg flowers. The second is to bring the water to a boil and quickly turn off the heat.

Finally, the egg flower is put in, at this time there is no need to stir, the temperature of the water will make the egg liquid automatically form the egg flower, and as the temperature gets lower and lower, it can no longer reach the heat of the lump.

When the egg drop has formed, you can consider turning on a low heat, and wait until the soup is bubbling again to turn off the heat and take it out. This method is relatively simple and suitable for one person, just put one or two eggs, and you don't need too much water in the pot.

This method is different from the fire off method, it is mainly suitable for a large number of people to drink egg drop soup, such as school canteens, government canteens, can be considered this method. The first step is unchanged, it is still to break up the egg mixture; The second step is to turn the water to medium-low heat after boiling, stir it in the pot with a spoon and let it slowly form a small whirlpool; The third step is to slowly pour in the egg wash from the edge of the pot and let the egg wash form egg flowers while the water is constantly turning.

There are two key points of this method, one is medium and low heat to ensure that the egg liquid will not quickly form a lump when it enters the pot; The second is to stir with a spoon and use the rotating water flow to form egg drops. Generally, school cafeterias do this, mix some water into the egg mixture, and add some water starch to thicken, and a few eggs can make a large pot of egg drop soup.

If you find it troublesome, there is another easy way, and that is to wash egg droppers with boiling water. The advantage of this method is that you don't need to brush the pot, just use a kettle to boil water. The first is to beat the egg liquid in a bowl, quickly break it up with chopsticks, and then pour the boiled water into the bowl.

At this time, you don't need to stir, find a pot lid or something else to cover the bowl, and simmer for about three minutes to form egg drops. If you have the conditions, you can put some cooking wine in it to remove the smell, and then pour a few drops of sesame oil on it, which is full of color, flavor and flavor.

I like it so much that I need to stir it with chopsticks while beating the egg drops, and then pour in the egg mixture, and stir it constantly throughout the process.

I especially like that it is usually necessary to fill the eggs in advance and beat them, and then after the water is boiled, the egg liquid should be poured in a circle in the pot.

The first step is to fully beat the eggs, it is recommended to use a whisk, chopsticks are best to use three whips, beat until the chopsticks pick up the egg liquid without egg salivation! The purpose of this step is to allow you to pour the egg wash into the pot freely, so that you will not pour too much at once due to the stickiness of the egg wash, so that the egg flowers in the egg soup are one by one.

Step 2: It is best to choose a notched tool for pouring the egg wash into the pot, so that it is easier to make the egg liquid evenly enter the pot and make the egg wash uniform in size. I really can't find such a tool, so I can use two chopsticks to put it on the mouth of the bowl and grate!

Step 3: In order to make the egg drop suspended in the soup, we need to increase the density of the water appropriately, that is, to hook a thin layer of water thickener, which is the most basic respect for the soup!

Specific operation steps for different types of egg droppers.

Finely chopped small egg drops.

Pick up the above three steps, boil the soup, turn the heat to the lowest heat, stir out a whirlpool in the pot with a spoon, aim the whipped egg liquid at the place where the boiling is most intense, slowly pour the egg liquid into the pot with a notched tool, and gently stir it in one direction after two or three seconds to form a small egg drop that is finely and evenly chopped.

Ordinary flocculent egg drop.

After the above three steps of the pot are boiled, remove from the heat, after the water surface is calm, draw a circle to slowly pour the egg liquid into the pot, wait for three to five seconds, and then slowly stir in one direction to form a flocculent ordinary egg drop;

The second method, after the pot is boiling, turn the heat to the minimum, pour the egg liquid without moving one hand, and slowly stir in one direction with a spoon with the other hand, the action must be slow and light;

Large, thin egg drops.

Pick up the above three steps, after the pot boils, remove from the heat, pour the egg liquid into the hand spoon, put the hand spoon edge and the water surface basically level, move the hand spoon, let the egg liquid slowly overflow from the side of the spoon, the action should be slow and light, try not to stir the formed egg flower, so that the egg flower formed is large and thin.

How to play egg soup egg flower defense is very strong against xìng, he is already in the lead of the ball and drawing.

1. Before the eggs are put into the pot, they should be fully beaten. Many people will beat the eggs directly into the boiling water in the pot, in fact, this is not right, we must first fully break up in the bowl, if you feel that your hands are not strong enough, you can buy a machine to stir eggs, so that the eggs can be fully beaten, and when you put them into the pot, you can also make the egg flowers become more and thinner. If the eggs are not fully beaten, it is easy to cause some of the egg droppers to be very thick and some very thin, and the shape is very ugly, and the soup made is not ornamental.

So everyone must pay attention to this.

2. When the eggs are in the pan, reduce the heat to low. Many people think that eggs must be boiled when they are in the pot, only when the water is boiled large enough, the eggs will be fully cooked, in fact, this is not right, if the water is too big, it is easy to wash away the egg liquid in the pot, and there will be a lot of small white foam, the reason for this is because the water temperature is too high, resulting in the egg liquid being washed away. In order to prevent this, when we put the eggs in the pot, we can turn the heat to low and let the water boil a little less, so that there will be no small white foam, and there will be more egg flakes.

3. Slowly pour the egg liquid into the pot. Many people think that they have to pour the egg liquid into the pot at once, so that a large egg flower will appear, but in fact, the opposite is true, to pour the egg liquid into the pot slowly, the egg flower will appear more evenly, rather than all the brains put in. And when adding the egg mixture, it is best to stir while pouring the egg mixture into it.

Only in the process of stirring, will not let the egg liquid gather into a clump to form some thicker egg flowers, stirring can make these egg flowers fully thinner, more and more beautiful. Therefore, when you make egg soup in the future, you must not pour the egg liquid into the pot in one go, but learn to pour it slowly and learn to stir.

Egg drop soup is an ordinary home-cooked dish, and beating egg drop is very simple for people who often cook. Each person's technique is different, but they can all make beautiful egg drops. Let's talk about my family tradition:

1. Beat the eggs, put the chopsticks on the edge of the bowl, let the egg mixture flow along the chopsticks, form a very thin stream, and slide into the beginning of the soup (the place where the boiling and tumbling is the most powerful will form a protruding center).

2. After pouring it, the beginning will be extinguished. At this time, you should pause the egg wash in your hand, and when the beginning is formed again, slide in a small amount.

3. Repeat. Slowly until all the fights are done.

The egg flowers made in this way are wisps and show a lot of amounts.

After stirring the egg mixture, pour the same amount of cold water as the egg mixture into the bowl and stir well. If you want the egg flower to be sliced and not broken, you can turn off the heat, and then slowly pour the egg liquid along the edge of the pot and turn it around, so that the egg flower is a thin piece. If you want to make it snowflake-shaped, let the soup boil all the time, and the egg soup that comes out will be snowflake-shaped.

If you want to make a large slice of egg drop in egg soup, you need to pay attention to the fact that the eggs should be stirred in advance, the time to pour the pot is very important, and the method of pouring should be particular, the specific methods are as follows:

1.Eggs should be stirred beforehand

To make egg soup, whether it is tomato egg drop soup, seaweed egg drop soup, or lean egg drop soup, you must knock the eggs well in advance and stir them quickly with chopsticks, so that the stirred chicken reed egg liquid will slide out of the frangipani more evenly and delicately when it is poured into the pot.

2.The time to pour the pan is important

This egg liquid should be placed immediately when the soup is already cooked and the heat is just turned off! Because the egg liquid is actually very easy to cook, just turned off the soup, in fact, the inside is still hot, at this time pour the egg liquid, the temperature of the soup is just right to blanch the egg liquid, if the fierce fire under the egg liquid, then the egg liquid taste will look very old!

3.Be particular about the method of falling

When pouring the egg liquid, don't pour the whole bowl of egg liquid into the pot at once, in this way, due to the momentum, the egg liquid will rush to the bottom of the pot at once, and sometimes it will stick to the pan, and the boiled eggs are lumpy, not delicious!

The correct way should be: while slowly stirring and pouring with chopsticks, while turning in a circle, evenly pouring the soup in the pot, so that the frangipani will be thin, plentiful and beautiful!