The method of making this soup is also very simple. You can make a pot in a few minutes. Although the ingredients used are all the same, many people make mistakes when cooking this soup, which leads to sour sweet soup and unsmooth eggs. Today, let's briefly share how to make this rice wine dumpling and egg drop soup, and remember a few small steps. It's easy to make this soup. Like to share, collect and pay attention.
Rice wine glutinous dumplings and egg drop soup
Required ingredients:
Main ingredients: two eggs, a small bowl of glutinous rice balls, 5 spoonfuls of sweet rice wine and 2 spoonfuls of medlar 10 seasoning sugar.
Cooking steps:
The first step is to prepare the ingredients. After jiaozi takes it out of the refrigerator, it's best to leave it at room temperature for a period of time. The frozen layer will freeze jiaozi into ice cubes, and it is easy to "reveal the stuffing" directly in the pot. Beat two eggs in a bowl for as long as possible. Soak Lycium barbarum in 5 spoonfuls of water and rice wine for later use.
The second step is to cook jiaozi. The most important thing in this sweet soup is the order of ingredients in the pot. Cook jiaozi first, don't put rice wine! Rice wine will turn sour if cooked for a long time. Many people made a mistake at this step. Cook over medium heat for about 3 minutes.
Step three, add rice wine. When jiaozi floats, you can pour rice wine into the pot (you can also add some lotus root starch to make rice wine jiaozi and egg drop soup thick and sticky), add the soaked Lycium barbarum and cook for two minutes on medium heat.
The fourth step is to add eggs. Turn off the heat before adding the eggs. After turning off the fire, slowly pour the eggs into the pot and stir them in one direction with a spoon to make them disperse.
Step five, add sugar to taste. Add proper amount of sugar to taste before cooking, and stir well before cooking.
The market says: two points should be paid attention to when making rice wine and egg drop soup: 1. Cook the dumplings first, not with rice wine, especially in an iron pan. 2. Turn off the fire in advance when the eggs are beaten, and directly cook the eggs at the temperature of the soup, which will be smoother. Some friends say that your cooking is not good at all. Actually, it's just because you didn't add lotus root starch. After adding lotus root starch, the soup will become thicker and more textured. But I personally like to drink this clear soup, which feels very refreshing, so I didn't add it. You can add lotus root starch according to your taste (don't use starch, it tastes wrong! )。
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