Whether it's tomato and egg drop soup or laver and egg drop soup, it's a very home-cooked dish in Aauto Quicker, but to make the soup clear and not turbid, you still need some skills. Egg soup sometimes becomes a little turbid, or it is too messy. Next, let's talk about how to make egg soup without making the soup turbid.

Egg drop soup is very popular among many people. Porphyra egg drop soup and tomato egg drop soup are all good choices. When you make egg drop soup, you should pay special attention to it, that is, you must wait until the water boils and sprinkle the eggs. Then turn off the fire immediately, so that the egg soup will not be turbid. Because only when the water is boiling, the eggs can be completely solidified and not turbid. Then stir it a little when you are out of the pot, and the egg blossoms will spread out, and the soup will be very effective, not turbid at all, and it is very appetizing. Then there is a larger amount of water, because the temperature of boiling water will drop as soon as the eggs are put into boiling water, which will have an impact on the formation of egg blossoms, but the amount of water is larger, that is, there is more boiling water, and the egg liquid will slowly fall down and then fire to burn, so the temperature will not have a great impact, so it can form beautiful egg blossoms. Moreover, there should not be too many ingredients in the soup. If there are too many ingredients, the egg drop will be scratched, and no matter how careful you are, there will be no good-looking egg drop soup.

laver and egg soup: turn off the heat after the water is boiled. Beat the eggs into a bowl and mix well. After turning off the fire and waiting for the boiling water surface to subside, immediately pour the egg liquid into the soup evenly, and the eggs will condense into flowers after half a minute. This is the key to making a clear egg into a flower. I repeat: all soups with plumeria must be evenly drenched with egg liquid when the fire is turned off and the boiling stops, and then evenly drenched along the soup surface. Then there can be no stirring, and the soup can only be stirred after half a minute of egg condensation. Into soup. Porphyra, shrimp skin, chopped green onion and salt are put in the soup basin, and the egg drop soup is rushed in. After half a minute, the laver is scattered and sprinkled with sesame oil, and it can be served. Inverted method: You can't pour the whole bowl of Gollum, but vertically form a thin line, and slowly pour it in a circle, so that the egg liquid can be evenly spread on the water surface, and the formation is fast. After a few seconds, stir it in a circle along one direction with a spoon, and a nice egg drop soup will be presented. Pay attention to pour the egg liquid in, don't stir it immediately, or it will all rot.