Why is there no foam in the egg drop soup in the restaurant?

The frangipani soup in the restaurant should be scalded with water in the pot after turning off the heat, not cooked, so it has no foam. And the frangipani soup at home is generally cooked, at least in our family.

That was the last time I was cooking at a hostel with my friends. At that time, my friend and I were going to stay in a hostel for a long time, so we cooked with the host and a few guests and shared the cost of the meal, so that we could not only save money on the meal, but also enjoy the joy of cooking. Anyway, we were very happy and happy.

But as a person who can't cook, I feel very sad to share the work of buying groceries every day, so I have to cook too. Then, I told them that I would make a seaweed egg drop soup, and asked them to let me try it, and as a result, I was the only one to drink it, because my frangipani was boiled directly in the water, so it had a lot of foam on it, and then there was nothing else, and the green onions were used for decoration, so it was ugly, but I felt that the taste was okay, and I drank two large bowls, but I couldn't help other people if they didn't eat it, a group of people who didn't know how to appreciate.

They were very sad when they saw that I was making ugly ingredients, and said that they would not let me cook again. At that time, a young lady who was with us asked me if my egg drop soup was taken down and cooked, I said yes, she said that it was really like this, and it would be like this, if you turn off the heat and beat the egg drop down, she will not have foam, it is more beautiful. She told me to pay attention to it the next time I cooked it, and then I knew about this particular little skill.

The second time I cooked this soup at home for my parents to drink, I followed the young lady's method, and sure enough, there was no foam, and my parents praised me, which was beautiful.

Egg drop soup is a soup that we often drink in our lives, and we can not only drink it in restaurants. The simple way to make egg drop soup also allows us to make it ourselves at home.

Although the egg drop soup is delicious, there is always a small layer of bubbles on top of the soup we make at home, which looks unsightly, but there are no bubbles when we drink it in a restaurant.

I always thought it was because they scooped up the bubbles and poured them out, but then I thought it would be too much of a waste of time to do this, so they must have some kind of cheat.

Once, I went to a relative's house for dinner, and there were no bubbles in their egg drop soup, so I asked my relative. She said that the eggs must be stirred well, put down slowly with stirring, stirring must not be stopped, almost after the heat must be turned off quickly, otherwise there will be bubbles.

After getting this cheat, I also experimented with it, but there were still bubbles when I made it. I think I've made something wrong, but with more practice, I think I'll be able to make egg drop soup without bubbles.

Crack the eggs into a bowl, stir well, and stir in the pan while pouring them when they are boiling, don't stop until the eggs are finished, then turn off the heat, don't let it boil for more than half a minute, otherwise there will be foam.

Well, it's been boiling for a long time, and the eggs are generally put down when they are about to come out of the pot, and you can basically turn off the heat by opening the eggs with chopsticks, and you don't need to cover the cooking with a lid.

1.Eggs must be freshly opened, the yolk is not loose, and the eggs are not loose.

2.The pot must be boiled wide.

3.Beat the eggs in a bowl a little longer.

4. Don't go too fast to the pot, and stir slowly to the side. ok

Stir well in a bowl and pour slowly into the pot, also stirring with chopsticks.

Teach you how to make an egg soup that is as beautiful as a restaurant.

Solution 1:

When the soup is slightly boiling, stir with a spatula to prevent foam from appearing and affecting the visual beauty, then add the cut water. Tomatoes or cucumbers can be sliced, sprinkle some chopped green onions, slowly pour the egg liquid into the pot along the chopsticks (it is better to pour it while circling), slow down, pour the egg liquid with your hand a little higher, pour sesame oil, you can put it into the soup pot, the egg flower is large into slices; Crucially, the egg flower is small.

You can't put salt in the eggs, you can't put salt in the soup first, and you can't put salt in the egg after the pot is put to taste; Hold the egg wash in one hand, stir in one direction with a spatula or scoop with the other, stir quickly and slowly to determine the size of the egg flower, slow, fast eggs must be rich in foam, use double chopsticks as tools, and set aside. Mix the soup well, bring the heat to a boil, and reduce the heat to medium.

Solution 2:

You just knock the egg open a fingernail while making the soup Solution 3:

Break the eggs and pour them into the water slowly, stirring constantly.

Because there is powdered rice in the soup, it is relatively viscous, so it does not sink to the bottom.

My method is to turn the large spoon upside down, slide the egg mixture down the back of the spoon into the soup, and then put the spoon on the soup and stir it slowly, so that the egg drop will be flaky. Pay attention to turn off the low heat when laying egg flowers, turn on the big as soon as it is ready, and turn off the heat when the water is boiling.

The tomato egg drop soup I learned on TV was first fried with a strong fire until the tomatoes were medium-rare, put in the seasoning, then add the appropriate water, then add the appropriate starch before the water boiled, adjust to low heat, and finally pour the evenly stirred eggs into the pot in a circle, in order to look beautiful, you can sprinkle some green onion foam, and then turn off the heat.

It's all wrong! My friend is the executive chef, he taught me, the eggs are scattered, the soup is thickened over low heat, and the most important thing is that the chopsticks should be stirred quickly (not too fast) in the pot at the same time, the left hand slowly pour in the egg mixture, and then float up!

Crack the eggs in a container, and then in an anticlockwise direction, stir the water with chopsticks, boil the water, and pour it into the pot.

My mom is a master chef who tells you the best way to do it: you might as well try it.

Beat the eggs into the container, add a little starch, stir well, put other ingredients into the water after boiling, turn to low heat, put in the egg liquid with a little starch, and then add salt, chicken essence and other seasonings.

Upstairs said wrong, the water can't be too boiling, otherwise the eggs will scatter, and it will be easy to foam.

Eggs must be richly frothed and set aside. Mix the soup well, after the heat is boiled, turn to medium heat, use double chopsticks as a tool, slowly pour the egg liquid into the pot along the chopsticks (it is better to pour it while circling), and stir with a shovel when the soup is slightly open to prevent foam, affecting the visual beauty, then add the cut one. Thin slices of tomatoes or cucumbers, sprinkle with chopped green onions, drizzle with sesame oil, and put them in the soup pot.

You can't put salt in the eggs, you can't put salt in the soup first, and you can't put salt in the egg after the pot is put to taste; Hold the egg liquid in one hand, stir it in one direction with a shovel or scoop with one hand, and the speed of stirring determines the size of the egg flower, fast, the egg flower is small, slow, and the egg flower is large into flakes; The key point is to pour the egg wash with your hands a little higher and a little slower. After the eggs are in the pot, they should not be boiled on high heat for a long time.

Crack the eggs into a bowl, don't have water, just flush with boiling water.

When making soup, put some water starch before laying eggs, and cover the edge of the bowl with chopsticks when laying eggs, so that the egg liquid flows into the pot finely.

Be careful to turn on high heat to bring the water to a boil and do not stir with a spoon.

Just turn off the heat when the water is boiling. Just do it a few times on your own to master the technique.

A bad rice guess collapse shop-type Zhaokou has relied on this egg drop soup for 30 years.

Beat the eggs in a bowl and beat. Clean the tomatoes and cut them into slices, put them in clean water and boil them for about 10 minutes. After the water is boiled, add the egg liquid that has been beaten in advance, sprinkle with chopped green onions, add salt next to the front and drop a few drops of sesame oil.

1. Pay attention when beating eggs, whip clockwise at a low amplitude, don't be too big, you can try, you can see that if the eggs you beat are foamy, then the egg drop soup you make is also foamy.

2. When the eggs are poured in, the heat must be turned off, after the soup boils, the egg liquid is finally poured in, and after the egg liquid is drizzled, the fire can be turned off and you can get out of the pot.

I'm in the same situation as you today, and no matter how you look at it, I don't think something is right with the green bubble. Later, I took a closer look at the seaweed, and the seaweed is fake, especially tough when pulled by hand, and it should be made by dyeing something like plastic or casing. I still bought my nori at a large supermarket chain and returned it.

It is believed that the seaweed and the egg reacted, but it did not harm people.

When there is foam, you blow into the pot and the foam will go back, and there will be it later, so you have to blow it, and wait 3 or 4 times when the egg is almost cooked, and the foam is not at all!

That's because if you cook it for too long, when you boil the egg soup, you have to boil the water and then beat the egg into it at once, and then stir the egg yolk and roll it, if you cook it for a long time, there will be a lot of bubbles, and the egg whites are not tender.

When boiling eggs, put a little salt in the pan so that it will not foam. o(∩_o...

Wine boiled eggs.

1.Main material.

Ingredients: 1 small bowl of wine, 1-2 eggs.

2.How to make it:

Method: Pour the wine into the milk pot, bring to a boil, pour in the beaten eggs, and cook like egg drop soup.

Evaluation: It can cure colds, and it is generally good to eat it twice.

In fact, the foam in the egg soup is a high-concentration protein mixture with high viscosity due to high concentration, and when the water is boiling at high temperature, the liquid vaporizes violently inside and outside, resulting in foam. There is no need to remove. If you really want to remove it, heat the soup to a boil and use an iron spoon to remove most of the foam that has accumulated due to the boiling on the surface of the boiling soup...