How to make egg drop soup to look good?

Egg drop soup is the most common, simple and delicious soup. Although the soup is simple, it always feels far away from the egg drop soup in the hotel. The difference is that the shape of the egg liquid is one grade worse in sense, and all the tastes will be greatly reduced. So what can egg soup do to make a hotel-class effect? Don't worry, the method is very simple, you can learn it as soon as you say it is guaranteed.

Egg drop soup generally appears in two States, one is thin and large flake egg drop, and the other is beautiful filamentary flocculent egg drop. Want to make the hotel effect, as long as there is a way, it is very simple.

The method of egg drop soup: 1, in general, 1-2 eggs at a time can make a big bowl of egg drop soup, which means two eggs for three people are enough. First, beat the eggs into a bowl, add 1g pepper to remove the fishy smell, and 15g water starch to increase the coagulation degree, so that the egg blossoms can also float on the noodle soup, and then fully stir them evenly to make the yolk and egg white completely blend.

2. Add 350 grams of water to an egg, so add 700 grams of water to the pot, and then start seasoning after boiling water. Add 3 grams of salt and 2 grams of chicken essence, then stir to melt, and add 50 grams of water starch to thicken the soup, which will make the soup thicker and smoother. Adding water starch to water can also make eggs float better. After boiling water on a big fire, turn to a small fire to keep the water slightly boiling.

3. Scoop half a spoonful of egg liquid with a spoon, put the spoon on the water, and then spill the egg liquid. The larger the overflow area of the egg liquid, the finer and more beautiful the egg flower will be. Don't scoop too much egg liquid at a time, so pour out all the egg liquid, pour out all the egg liquid, continue to keep a small fire to shape the egg liquid, and try not to stir the egg liquid before it is shaped, otherwise the large egg flower will break into small pieces, and the egg liquid will be ready for about 20 seconds at most. Such a large piece of egg drop soup is very suitable for tomato and egg soup.

4. If you don't like large pieces of egg drop soup, it's easy to like flocculent egg drop soup, but it can be achieved by slightly changing the treatment method. The treatment of egg liquid and boiled water is the same as above, so I won't repeat it here.

5. After the water in the pot is boiled, turn down the fire, and then use a spoon to rotate clockwise in the pot to drive the water in the pot to rotate. Gently pull the egg mixture into thin lines with the other hand and pour it into the pot. Keep pulling the egg liquid into a line smaller than chopsticks and pour it into the pot. Don't stop spinning in the pot. Flocculent egg flowers are formed by the rotation of the spoon. The slower the egg is poured, the smaller and more uniform the floc is. After all the eggs are put in the pot, you don't have to turn around. Just keep the fire low 15 seconds. This kind of flocculent egg flower is most suitable for laver egg flower soup.

The egg drop soup made in this way is delicious and delicious. It is no exaggeration to say that an egg can make a big bowl, even if it is decorated with chopped green onion, it is super fresh and delicious without other ingredients.