1. The practice of longan and egg soup
Ingredients: 60g longan and 70g egg. Seasoning: 10g brown sugar.
Practice: add warm water and appropriate amount of brown sugar to dried longan, then add 1 egg, and steam the egg in the pot 10-20 minutes. Health tip: This soup is suitable for people who are weak, palpitation and insomnia, or thin and easy to forget because of eating less. It is beneficial to tranquilizing mind, strengthening spleen and increasing intelligence, and contains vitamins.
2. The practice of tomato and egg soup
Materials: red tomatoes 1 ~ 2, eggs 1, chopped green onion 1. Seasoning: stock, a little salt, a few drops of sesame oil.
Methods: 1. Wash tomatoes, peel them, cut them into thin slices, put them in broth with twice the water, and cook for 10 minutes. 2. When the soup is boiling, mix in the beaten egg liquid, sprinkle with chopped green onion, add salt to taste, and drop a few drops of sesame oil before cooking.
3. The practice of bamboo shoots and egg soup
Ingredients: egg 100g, bamboo shoots 40g, tremella 20g, chicken breast 100g, rape heart 100g Seasoning: 6g salt, 6g cooking wine and 3g pepper.
Practice: 1. Soak bamboo shoots and tremella in water; 2. Cut off the head and tail of bamboo shoots; 3. Cut the stems of the tremella, shred, blanch and drain; 4. Wash and dry the chicken breast, slice it and marinate it for a while; 5. Wash the cabbage and cut it into 2 inches long; 6. Boil100g soup, add all the ingredients and cook until cooked, pick it up, put it in a soup basin, thicken the fresh soup in the pot with wet starch and pour it on the materials.
4. The practice of laver and egg soup
Ingredients: 30g laver, 4 eggs, 50g shrimp skin, a little water and monosodium glutamate, 5g chopped green onion, 30g rice wine, 50g oil, broth 1 bowl.
Methods: 1. Wash laver, soak until soft, blanch with boiling water, and squeeze dry for later use. 2. Beat the eggs into a bowl, add a little salt and mix well. Soak shrimp in wine 10 minute. 3, oil pan, fried shrimp, add soup, seaweed to boil. 4. Season with salt, monosodium glutamate and chopped green onion, and pour in the egg mixture and mix well.
5. The practice of hot and sour egg drop soup
Ingredients: tofu 1, auricularia auricula 5, lean meat 1, mustard tuber 1, onion 1, ginger 1, egg 1, tomato 1, 2 spoons of balsamic vinegar, and salt 650.
Practice: 1, clean the lean meat and cut it into filaments, add wine and salt, and add a little corn flour to wake it up for 5 minutes.
2. Wash and shred auricularia auricula, mustard tuber, onion and ginger, blanch tomatoes with hot water 1 min, then peel and remove seeds and shred.
3. Shred the tofu and beat the eggs evenly. Mix balsamic vinegar, sugar, soy sauce and pepper into juice, and mix corn flour into gouache.
4. Heat the pan and add oil to the bean paste. Stir-fry until fragrant red. Add shredded pork and stir-fry until the meat turns white. Add 2 cups of water to the original pot, add shredded ginger and shredded black fungus, add shredded tofu, shredded mustard tuber, soy sauce and shredded pork after the water is boiled, add shredded tomato, add gouache to make a paste, then add shredded onion, slide into the egg liquid and stir gently to make the egg liquid filiform.
6. The practice of radish and egg soup
Ingredients: egg100g, white radish 200g. Seasoning: sesame oil 10g, salt 3g, monosodium glutamate 1g, vegetable oil 15g, garlic 5g, onion 5g and starch 5g.
Practice: 1. Wash radish and cut it into shreds; Chop onions; 2. Chop garlic and cut into pieces; 3. Pour vegetable oil into the wok, stir-fry garlic with 70% heat, stir-fry shredded radish slightly, add water and boil for 5 minutes, then pour in egg liquid; 4. Season and thicken, drizzle with sesame oil and sprinkle with chopped green onion.
7. The practice of corn and egg soup
Ingredients: 1 or 2 eggs, 1 corn, fresh and tender, threshed and cooked in a pot.
Practice: Cook the corn in boiling water first, put a little salt, then put a little, otherwise it will dilute the sweetness of the corn. Beat the eggs into a bowl and mix well. Add a little cooking wine to remove the fishy smell of eggs. Stir well. When the corn floats, pour the eggs into the clear water corn, stir a few times and pour a little oil on it. Turn off the fire at once, corn and eggs will get old if cooked for a long time. It would be better if there is a little chopped green onion, and it is best to put some coriander to match the color.
8. How to make clam egg soup
Ingredients: 2 eggs, 250g clams, 25g water-sprouted bamboo shoots, and appropriate amounts of cooking wine, salt and monosodium glutamate.
Methods: 1. Boil the water in the pot, boil the clams, take out the clams, gut them, wash them, clarify the water in the pot and pour them out for later use. 2, clam water into the pot, add bamboo shoots, salt, cooking wine, boil, add clam meat. Pour in the egg mixture and season with monosodium glutamate.
9. The practice of loofah egg flower soup
Ingredients: 480 grams of loofah and 200 grams of eggs. Seasoning: 40g of soybean oil, 3g of salt, 2g of monosodium glutamate and 5g of onion.
Exercise 1. Scrape off the skin of the towel gourd, cut it into diamond-shaped pieces, beat the eggs into a bowl, mix well with bamboo chopsticks and add salt; 2. In the wok, scoop in the soybean oil and heat it to 40%, pour in the egg liquid, spread it into an egg cake, and fry both sides on low heat until golden brown; 3. Put it in a bowl and replace it with small pieces. Put the wok on the fire, add soybean oil to the wok and heat it. Add chopped green onion and stir-fry until soft. Add loofah and cook for about 5 minutes. 4. Add the egg pieces and stew for 3 minutes. When the soup turns white, add salt and monosodium glutamate and put it into the soup basin.
10. Brewing jujube and egg drop soup with wine
Ingredients: 3 tbsps of fermented grains, eggs 1 piece, 3 tbsps of rock sugar, red dates1piece, and 400cc of water.
Practice: 1. Seasoning: Boil water, add distiller's grains and red dates, cook for about 15 minutes, and finally add rock sugar before cooking. 2. Laying eggs: After the eggs are beaten evenly, stir evenly after taking out the pot and turn off the fire. Wine in the material is the source of aroma, while red dates and rock sugar make the sweetness richer. Sweet wine is fragrant and warm at the entrance.
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