How to make egg soup into a cloud, how to make egg soup to make egg flowers

On weekdays, we often make tomato and egg soup, loofah egg soup, seaweed egg soup, and so on. Because chicken soup is not only nutritious, but also more convenient to make, how to make egg soup into flakes?

Ingredients. Tomatoes to taste.

Grass eggs to taste.

Salt to taste. Green onion to taste.

Oil to taste. Method steps.

Knock two grass eggs in a soup bowl, use chopsticks or whisks to stir into a uniform egg mixture, a layer of foam on the surface, no obvious egg white separation, so that it is even.

Please click Enter a description.

After the shallots are sorted and washed, cut into chopped shallots for later use. Wash the tomatoes and cut them into small pieces.

Please click Enter a description.

Put an appropriate amount of oil in the pan, add the tomato cubes and stir-fry over high heat until the juice comes out.

Please click Enter a description.

Add a soup bowl of water, bring to a boil over high heat, and then simmer for 2 minutes, the water should not be less, otherwise the egg liquid will diverge when poured into the soup, and there will not be enough room for swelling.

Please click Enter a description.

Then turn to high heat to bring the tomato soup to a boil, pour the egg mixture evenly into the pot, and pour the egg mixture into the soup when it is bubbling. This allows the egg to ripen immediately and float on the surface of the soup without sinking to the bottom and sticking to the pan.

Please click Enter a description.

Pour the egg liquid into the pot and do not stir it immediately, after continuing to boil, the egg liquid will become a large flake, the soup will not be confused, it will taste more refreshing, and then sprinkle with chopped green onions, and put it on a plate.

Please click Enter a description.

Crack the eggs into a bowl and stir them, then bring the water to the eggs and stir them with chopsticks to form a cloud.

Pour the eggs into the boiling water and stir as you go.

Egg soup seems simple, but in fact, there are tricks, so that the egg flowers are like paper, and 3 large bowls are not enough to eat.

One. How is cabbage egg drop soup made?

1.Material. 35 grams of eggs, 30 grams of cabbage. 1 gram of salt, 2 grams of soy sauce, 3 grams of starch (peas).

2.Method. 01.After blanching the cabbage, squeeze out the water and cut into 1-2 cm lengths.

02.Pour the stock into a pot, boil it in boiling water, season it with salt and soy sauce, boil, and then dissolve the starch with a little stock and pour it into the pot.

03.After boiling again, pour in the egg juice in a circular motion and add the cabbage.

3.Tips for crafting.

You can also use small pine cabbage, green cabbage, jute cabbage, add green vegetables, add some egg flowers, it is more beautiful.

Two. Nutritional value of Chinese cabbage.

Chinese cabbage is rich in nutrients, rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, phosphorus, iron, etc. The medicine of the motherland believes that cabbage has a sweet taste, has the effect of clearing heat and removing annoyance, quenching thirst and diuresis, and benefiting the stomach and intestines, and eating cabbage regularly can prevent vitamin C deficiency, that is, scurvy. There are many varieties of cabbage:

Chinese cabbage in the north includes Chinese cabbage in Jiaozhou, Shandong Jiaozhou, Beijing Qingbai, Tianjin Green, Northeast dwarf Chinese cabbage, Shanxi Yangcheng Damaobian, etc.; The varieties in the south include Wujin white, silkworm cabbage, cockscomb white, snow green, etc., all of which are excellent varieties.

Chinese cabbage can be used for stewing, stir-frying, boiling, mixing, stuffing, and side dishes. In particular, cabbage contains more vitamins, and eating it with meat can not only increase the deliciousness of meat, but also reduce nitrite and nitrite substances in meat, and reduce the production of carcinogens nitrite amine.

Three. Medicinal value.

1.Cabbage can clear the intestines and stomach, quench thirst, benefit the kidneys and fill the marrow, can eliminate appetite, relieve cough and relieve hangover.

2.Cabbage contains plant fiber, pectin, and vitamins, which have the effect of preventing the intestinal tract from absorbing cholesterol and bile acid. It has a good prevention and treatment effect on patients with gallstones and arteriosclerosis.

3.Vitamin U has a protective effect on the mucosa of the gastrointestinal tract, and has a therapeutic effect on patients with backache and leg pain caused by duodenal ulcer and kidney deficiency.

4.Because Chinese cabbage has the effect of enhancing gastrointestinal peristalsis, it has a good effect of helping digestion, detoxification and **.

Chinese cabbage is a seasonal vegetable in winter, so winter is the best time to eat Chinese cabbage.

Do not clean the cabbage when selecting and preserving, because the content of vitamin C, carotene, protein and calcium in the cabbage is higher than that of the cabbage, and the cabbage has the effect of protecting the cabbage; Don't buy rotten cabbage, the nutrient content of one rotten cabbage has dropped a lot, and the nitrite content of rotten cabbage has increased dramatically, which is easy to cause dizziness, vomiting and other poisoning symptoms, which is not conducive to physical health.

Egg soup is delicious with eggs, tomatoes, and cucumbers cooked together, and the eggs can be beaten in a bowl first, fried in the pot, and then made into egg drops, and the shape will not be scattered. Here's what to do:

Ingredients: 1 egg, 1 tomato, 1 cucumber, 2 green onions, 2-3 slices of ginger, 2g of salt, 2g of chicken essence

Production steps: 1. Knock the eggs into a bowl and beat them evenly with chopsticks. Slice both the cucumber and tomato, and the ginger squirt.

2. Pour a little oil into the pot, pour in the egg liquid after the oil is hot, and wait for the eggs to solidify (fry the eggs first, and the eggs will not fall apart or open when the soup is cooked).

3. Add purified water and ginger slices.

4. Add the tomatoes, cover the pot and wait for the water to boil.

5. After the water is boiled, pour in the cucumbers, add a little salt and chicken essence to taste after boiling again.

6. Put it in a bowl and sprinkle with chopped green onions.

7. Finished product drawing.

Here's how to make thin egg drops in egg broth:Tools and ingredients: pots, eggs, noodle powder, seaweed condiments.

1. First, beat two eggs and stir well.

2. Put an appropriate amount of water in a pot and put it on the fire, and burn on high heat.

3. After the water is boiling, add the thin noodle water without pimples.

4. After the water is boiling, turn the heat to low and add the stirred egg mixture.

5. Still on low heat, stir a handful, and add the remaining Weichen Tong egg liquid.

6. In the stirred egg soup, add seaweed and other condiments, and stir well.

7. After stirring, turn on low heat and cook for another 1 minute, until the seaweed fully exudes its flavor.

8. Turn off the stove, put the egg drop soup into a bowl, and a bowl of thin egg drop is ready quickly and easily.

Be sure to beat the eggs well before putting them in the pan. While the eggs are in the pan, reduce the heat to low. If the water is too boiled, it is easy to wash away the egg liquid in the pot, and there will be many small white foams, and the water temperature is too high to cause the egg liquid to be washed away.

Slowly pour the egg mixture into the pot so that the egg flowers will appear more evenly. <

First,Before the eggs are put into the pan, be sure to beat them thoroughly. Many people will beat the eggs directly into the boiling water in the pot, in fact, this is not right, we must first fully beat in the bowl, if you feel that your hands are not strong enough, you can buy Xiaoye or a machine for mixing eggs, so that the eggs can be fully beaten, and when they are put into the pot, they 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.

Second,While 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.

Third,Slowly pour the egg mixture into the pan. 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, it is not enough to make the egg liquid gather together 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.