Fried eggs boiled in soup, why did the soup turn milky white

Eggs contain high-quality and high-protein, after it is fried, it will lock its protein in the fried egg, and then after boiling at high temperature, the soup will be white, egg cabbage soup method: put oil in the wok, change the oil to medium heat after the oil is hot, and knock in an egg. 2When the eggs are almost set, turn them over and fry them.

It's okay to fry a little bit, it tastes more fragrant. If you don't eat the fried egg and don't waste it, the nutrients are all in the soup, so drink the milky soup. 3When the eggs are solidified on both sides, add two bowls of water, bring to a boil over high heat, turn to low heat and cook for 10-20 minutes.

4. At this time, after boiling for 10 minutes, the soup begins to have a milky white color. If you have enough time, cook for 20 minutes to make the soup richer.

5Add the torn cabbage, cook for another 5 minutes, add a little salt, and bring to a boil again, it is a bowl of hot milky omelette cabbage soup.

Fried egg. The fat (oil) and some of the protein in the egg are broken down in boiling water to form a suspension.

The purpose of frying fish is to remove the fishiness and increase the flavor, which has little to do with the soup white. You can also boil the water first and then put the fish, but it is fragrant without frying.

If you want soup white, you must have two conditions: first, the soup needs oil; Second, the fire should be big.

Under the action of the fire, the soup boils strongly to accelerate the emulsification of the fat, and after the emulsification of the fat, the soup becomes white.

Chicken broth, broth, and fish broth are all the same.

Boil the consommé over low heat, and boil the white broth over high heat.

First of all, when we beat the eggs, we must stir the eggs and then mix them into the soup, first of all, the soup is best to use chicken broth or bone rib soup to carry out, only in this way the soup will be made in vain, not in vain you can buy some steamed soup or bone salt soup to season, to the inside of the forced whitening.

Meat oil is the best, no salad oil is OK, cook with boiling water, urge over high heat, cover and cook, and it will be white in about five minutes.

When using fried eggs to cook soup, be sure to use lukewarm water, and add enough boiling water at one time, and do not add more water halfway. In this way, the soup is very white.

Egg soup is boiled into pieces first, and then water is added to boil the soup, so that the boiled egg soup soup will be very white, fragrant and delicious.

This is done by adding a small amount of oil, then putting the eggs in it and frying them, then putting them in water and simmering them.

Fried eggs are boiled in soup, and nothing is put in them, so that they are very white and delicious when boiled.

Many friends want to stew the pork rib soup to a milky white color, but they don't know how to stew the pork rib soup to a milky white color. In fact, it is very simple to stew the pork rib soup into a milky white color, and the most critical step is to fry the pork ribs before stewing.

The milky white color of the soup is due to the fact that the oil and water in the soup form a "water-in-oil" emulsion. To form this "water-in-oil" type of emulsion, two essential conditions are required, the first is to force out the fat of the ribs, and the simplest and most practical way is to put the ribs in a pot and fry them. The second condition is to bring the soup to a boil over high heat, because temperatures close to 100 degrees Celsius are more conducive to the formation of a "water-in-oil" emulsion.

The specific operation method and steps of stewing the pork rib soup into milky white:

1. After the ribs are washed and chopped into small pieces, they are blanched in boiling water to bring out the blood foam, then removed and washed with warm water and drained.

2. Heat a little oil in the pot and put in the ribs, fry the water vapor of the ribs, you can add some cooking wine at this time, but do not put soy sauce or other seasonings. The ribs can't be fried too much, just fry a little bit.

3. Then pour boiling water or hot water into the pot, boil over high heat and let the soup boil all the time, after a while you will find that the soup has turned white, and then boil for 1 to 2 minutes, turn to low heat and slowly simmer until the ribs are soft and rotten.

The pork rib soup made in the above method will definitely have a milky white color, but if you want to be lazy, you can also add some milk directly to the soup and add milk before cooking.

There are thousands of ways to eat eggs, and the taste is also different. Today we are going to introduce how to make egg soup, I hope you like it.

Turn on step-by-step reading mode.

Tool materials: eggs, flour, water, etc.

How it works: First of all, take an appropriate amount of flour and add water to make a batter, which should be relatively thin and stir until there are no fine particles (you can use a sieve to filter the flour and then add water to stir).

Add half a pot of water to the pot, boil until it is half boiled, and then slowly pour in the batter and stir when there is a small blister on the side of the pot, 03

Stir while pouring, and bring to a boil over high heat after all the pouring, stirring while cooking to prevent the pan from sticking.

Open the eggs and place them in a bowl.

Stir the eggs into egg liquid, generally stir the eggs when they want to eat, otherwise the eggs will be in too much contact with the air in advance, resulting in the loss of nutrients.

Finally, slowly pour the egg mixture into the boiling batter soup, turn on the high heat to boil, pay attention to stirring when boiling, skim off the floating powder of the egg liquid after boiling again, turn off the heat, and a pot of rich egg soup is done.

Teach you the home-cooked recipe of cabbage and egg soup, 1 cabbage, 2 eggs, the soup is milky and fragrant.

Autumn is the ripening season of cabbage, Chinese cabbage this delicacy I believe many people have eaten, cabbage tastes very fragrant, but also with a little sweetness, is a very delicious home-cooked food, every autumn, will eat this food, because this food is a seasonal product, so like this food friends, you have to take advantage of the ripe season of cabbage to eat more of this food, cabbage is very affordable, the practice is also very simple.

The practice of cabbage and egg soup is a delicacy, many friends may not have tried to do this, cabbage is a delicacy that everyone is used to eat together with hot pot, or fried separately with cabbage, this dish brought today is more unique, the cabbage is fresh and fragrant, boiled with eggs, when you eat cabbage, you can feel the fragrance of cabbage, teach you the homely practice of cabbage egg soup, 1 cabbage, 2 eggs, the soup is milky and fragrant, This dish is simple to make, **affordable, I like this dish very much.

Cabbage and egg soup, or follow the aunt to learn, the aunt's son also likes this food very much, once when I went to my aunt's house to play, she made this delicacy at night, that is also the first time to eat this delicacy, when the aunt put this delicacy on the table, tasted a little bit and felt very delicious, after eating it I liked this delicacy, such a delicious delicacy no wonder my aunt's son liked it so much, after eating it was noisy, I wanted my aunt to teach this delicacy how to do it, when my aunt was teaching, she spoke very seriously, I am also learning very hard, and I quickly mastered the practice of this delicacy, so let's follow along and learn the magic of this delicacy.

Ingredients: cabbage leaves, eggs, salt, lard, sesame oil, water starch, light soy sauce, green onions.

Step 1: Break the prepared cabbage piece by piece, put it in a basin and then wash it with water, tear the cabbage into small pieces by hand, so that it is easier to swallow when you eat it, and then clean it when the cabbage is ready, and then put it aside and wait for the standby, find a bowl to beat the eggs into it first, and then add an appropriate amount of water, salt, light soy sauce, do not stir first, otherwise the taste of the eggs will be lost.

Step 2: Clean the green onion again, cut it and put it aside, then boil the water on high heat first, boil the water and then put the prepared cabbage into it to cook, add an appropriate amount of salt and stir evenly, so that the cabbage will have a taste, cook for a while and then pour the lard into it, so that the smell will be more fragrant.

Step 3: When you see that the cabbage is about to be good, stir the eggs evenly, and then slowly pour them into it, boil them on low heat so that the eggs will not get old, and when you see that the soup is about to boil, add water starch and stir evenly, so that the soup will be more delicious, and when you are about to come out of the pot, put a little sesame oil and green onions to taste better.

Teach you the home-cooked method of cabbage and egg soup, 1 cabbage, 2 eggs, the soup is milky and fragrant, this delicacy is done like this, and if you like it, take this recipe away.

Ingredients: 150 grams of ground beef, 1 2 tomatoes. Seasoning:

1 2 tsp pepper, a pinch of chopped parsley (or chives), 1 2 tbsp olive oil, 1 2 tsp light soy sauce, 1 2 tsp cooking wine, 2 tsp dry starch, a little egg white, salt to taste. Method: 1. Add "meat filling" to the beef filling and mix well, whip it in one direction, and add a little water during it, which is easier to whip and the taste is more elastic and delicate.

2. Wash the tomatoes, make small crosses on the surface, soak them in hot water slightly, and then peel them and cut them into small pieces. Add water to the pot and bring to a boil, turn to low heat, squeeze in the beef balls, cook the meatballs until white, and then remove them. 5. Heat olive oil in a pot, then pour in the tomato cubes (set aside for later use) and stir-fry until soft and juice.

6. Add the meatballs and stir-fry for a while.

Process: Boiled. Taste: Homemade.

Calories: Lower calories.

Ingredients: 150g ground beef, 1 2 tomatoes, a pinch of egg white, 1 2 tsp pepper, a pinch of shallots, 1 2 tbsp olive oil, 1 2 tsp light soy sauce, 2 tsp starch, appropriate amount of salt.

Cooking steps:1Add the meat filling seasoning and mix well, whip it in one direction, add a little water in the meantime, whip it easier, and the taste is more elastic and delicate.

2.Wash the tomatoes, make small crosses on the surface, soak them slightly in hot water, then peel and cut them into small pieces.

3.Add water to the pot and bring to a boil, turn to low heat, squeeze in the beef balls, cook the meatballs until white, and then remove them.

4.Heat the olive oil in a pan, then add the tomato cubes (set aside for later use) and stir-fry until soft and juice.

5.Add the meatballs and stir-fry for a while.

6.Pour in an appropriate amount of hot water, cover and cook over medium-low heat until the tomatoes almost melt.

7.Add the tomato cubes before cooking, add pepper and salt, and sprinkle with a little chopped parsley.

Cooking Tips:

When the beef balls are put into the pot, they must be on low heat, and the water surface should not boil, otherwise the meatballs will easily spread out when they are put into the pot.

You can also add some tomato sauce for a richer color and flavor.

Crucian carp tofu soup, that soup is delicious. White again.

Crucian carp tofu soup.

Ingredients: 400 grams of crucian carp, 400 grams of tofu.

Excipients: 15 grams of rice wine, 2 grams of refined salt and monosodium glutamate, 3 grams of green onions, grams of ginger, a little water starch, and an appropriate amount of salad oil.

1. Cut the tofu into 5 mm thick slices, soak in salted water for 5 minutes, drain and set aside.

2. Remove the scales and internal organs of the crucian carp, smear it with rice wine, and marinate it with salt for 10 minutes.

3. Heat the salad oil in a pan, stir-fry the ginger slices, and fry the fish on both sides.

4. Add an appropriate amount of water, simmer for 25 minutes, then add tofu slices, add a little water starch to thicken and sprinkle with chopped green onions.

A few tips

1. When washing the freshly killed crucian carp, all the fish scales should be cleaned, and the fish belly should also be washed, and special attention should be paid to removing the throat teeth of the crucian carp (the teeth located in the throat behind the gills), otherwise the soup is easy to have a fishy smell.

2. Before frying the fish, you can evenly apply ginger juice in the pan to prevent the fish skin from sticking to the pan.

3. To make crucian carp soup, fry first and then boil, pay attention to heat control. When you start frying the fish, the oil should not be too hot, turn the heat down, gently put the fish into the pot, add ginger slices at the same time, and then turn up the heat; After the fish is browned, reduce the heat, add cold water until the fish is submerged, add the prepared green onion knots, and then turn on high heat to bring the soup to a boil.

Not all soup needs milky white, the fish head soup is milky white and delicious, the method is to fry the fish head in oil first, fry it until the two sides are yellow, and then add boiling water to cook slowly, so that the soup will become milky white.

Of course, you have to add milk to thicken it.