1. How to make eggdrop soup

Ingredients

1 egg

1 shallot (leaves only)

Salt in moderation

Starch in moderation

Soy sauce in moderation

Monosodium glutamate in moderation

500g of fresh water

Shake out a big bowl of perfect eggdrop soup with just one

Ingredients for a group photo: an egg, scallion leaves, half a tablespoon of cornstarch ~

Eggs beaten, cornstarch in a bowl filled with 100g of water, stirring well, scallion leaves cut into small segments ~ pot filled with 400g of water to boil ~ water starch stirred a bit poured into the pot and stirred a pot of water, boiling again ~ starch consistency varies, not to give the precise amount of The starch consistency varies, so it's not possible to give an accurate amount. To learn to look at the starch concentration, if the water is still watery after boiling, is the concentration of low, to put some starch in the water, the concentration is too high is not good, it becomes a paste ~ recall your favorite soup consistency can be done according to the degree of ~ the water is boiling again, the fire at this time as much as possible to be bigger, the egg liquid into a thin stream of pouring ~ pouring the egg liquid as much as possible to pour in the water bubbling on the boiling point, drawing a circle, as far as possible, not with the original egg liquid! overlap ~ pouring finished liquid with chopsticks in the pot in a circle stirring two circles, burn switch fire ~ beforehand in a prepared vessel into the salt, monosodium glutamate (or chicken powder) scallion segments, as well as sesame oil ~ beforehand in a prepared vessel into the salt, monosodium glutamate (or chicken powder) scallion segments, as well as sesame oil ~

2. (I always think about it) as the title of the composition how to write (about the happy thing)

My first time cooking, I made delicious purple vegetables and eggs, and I was very happy. I made a delicious seaweed and eggdrop soup.

Every time I drink my mom's soup, I have an urge to make it myself. Today, the opportunity finally came.

I ran into the kitchen in three steps, ready to do a make a seaweed and egg flower soup. I first added water to the pot, and then turned on the gas switch.

Eggs are essential for making seaweed and egg soup. I carefully took out a small naked egg from the refrigerator, and held it gently with both hands, rinsing the shell clean.

At this time, the pot came "toot-toot-toot-toot-toot" sound of boiling water, I realized that the water is boiling, I learned from my mother's action, both hands firmly hold the egg up and down the two ends of the edge of the pot gently touched, only to hear the "wipe" sound, the egg shell in the middle of the crack a seam, I used my hands again to break the egg. I also use both hands to break, "click", ah! I accidentally pinched the egg, the crystal egg white flowed out, so that my hands are full of yolk, and flowed to the ground. I had to do it all over again.

I learned from the first time to crack the eggs, trembling eggs into the bowl, I use chopsticks to mix well, and then poured into the pot, all of a sudden, the eggs as the heavenly maiden, quickly coagulated together, as if a soft silk meandering. I also took out the dried seaweed and tore it into pieces and put it into the pot. I took a spoonful of salt and sprinkled it on the soup! That's sugar. I was really careless.

I sprinkled in two more spoons of salt, added some water, covered the pot, and waited patiently. Outside the house, the raindrops seemed much louder as they pitter-pattered against the leaves.

10 seconds went by, 20 seconds went by, 30 seconds went by, and my heart was pounding, will my seaweed and eggdrop soup be good? I was so anxious. The wait is over, I can not wait to open the lid of the pot, an aroma to the face.

"Wow, it smells so good!" My mouth flew down, and I hurriedly served a bowl to taste it, I made a really good soup, salty and sweet, and my mom and dad also claimed that it was good. I was so happy that I jumped three feet high and shouted, "Yeah!" This event taught me to "try".

This is the first and happiest thing in the year of the dragon, and I always think about it.

3. How to make a good eggdrop soup

The eggs must be beaten to a rich foam, and wait. The soup thickened, after the fire boiled, adjusted to medium heat, with a pair of chopsticks as a tool, the egg mixture along the chopsticks slowly poured into the pot (the edge of the circle while pouring the better), to be slightly open when the soup with a spatula to stir to prevent the production of foam, affecting the visual beauty of this time to add a good cut . Tomatoes or cucumbers can be thinly sliced, sprinkle some chopped green onions, drizzled with sesame oil, can be served in the soup pot.

adjust the egg can not put salt, soup can not be the first salt, eggs in the pot in the salt seasoning; one hand end of the egg, one hand with a spatula or scoop in one direction stirring, stirring fast and slow to determine the size of the egg flower, fast, the egg flower is small, slow, the egg flower is large into a slice; the key point is to pour the egg liquid when the hand raised a little higher, a little slower. Egg under the pot can not be a long time to cook on high heat

4. how to do a good job of egg soup

Hello tomato and egg soup practice is as follows:

Raw materials: 2 tomatoes, 2 eggs, 2 tablespoons of tomato paste, 1 small onion, 2 cloves of garlic, water starch, sugar, salt, cooking oil, boiling water, sesame oil, moderate amount.

Methods:

1. Wash and scald the tomatoes after peeling, cut into smaller pieces of roller blade;

2. Eggs beaten, scallions cut scallions, garlic cut into minced;

3. Water starch seasoning;

4. Start a frying pan, hot pan cool oil popping scallions;

5. Add tomatoes into the diced, add a little sugar, and stir fry with a frying spoon to press the large pieces. Add a little sugar, and stir-fry until the tomatoes are juicy. (A little bit of sugar is enough to make the tomatoes watery.)

6. Add the tomato paste, and continue to stir-fry until the soup thickens.

7. Add boiling water; when the soup comes to a boil, slowly mix in the water starch while it is boiling, stirring while it is boiling, and then stirring until the soup is a little thicker and a little clearer. Pay attention to the amount, do not pour all at once, slowly try to add;

8. To the soup boiled again, beat the egg; down into the garlic, stirring evenly;

9. Add a little salt to taste, and then add sesame oil can be added after the pot.

I hope this can help you.

5. Writing essays on the topic of language class

Crazy tea leaves (as an example of a composition class) A tea leaf slowly sinks and finally lies on its back at the bottom of the cup in a most comfortable body position.

This is the most comfortable time for a tea leaf, and he is quietly releasing his essence. The aroma of tea is spreading and spreading in the whole classroom.

The teacher wrote a big "sink" on the blackboard, "This is the title." The teacher said briefly.

"Observe the sinking posture of this tea leaf and write an essay. 800 words or so.

The topic is your own, and the genre is your own. No plagiarism or set piece of writing."

More than 60 pairs of eyes shot more than 120 arrows in unison at the tea leaves at the bottom of the cup. Scared the tea leaves out of a cold sweat.

Quiet. Surprisingly quiet.

The air in the classroom seemed to condense into chunks, righteously slamming into the students in raw pain. The students stared at the tea leaves at the bottom of their cups, and the tea leaves stared at the students with reddened eyes.

And so it has been confronted. 60 students are like 60 towels that have not been wrung out, dripping water down.

Each student wishes he or she were an untwisted towel and could wring out a lot of liquid called "talent", dripping it into the container of the "essay book". Unfortunately, every student is like running out of toothpaste, barely able to squeeze out a tiny bit of talent.

Next, the air turns to sticky snot and phlegm, closing off all of the students' senses. Their brains are running fast, like a constipated person trying their best to pull out an 800-word essay that doesn't belong to them.

At this point there were big clouds outside the window, and an unbelievably blue sky, like a blue dress with a lot of lace sewn on. Cottonwood trees stand quietly under the sky.

The air flowed like the trajectory of a girl writing in blue ink on pretty letter paper in block letters. The sun was just right, and in a sunny day like that you would feel like you were holding a fluffy kitten that was sleeping.

Some people use their teeth to bite fine teeth marks on the pen cap, some people use their hands to rest their cheeks, some people keep turning the pen. Anxiety spread like the plague in the classroom.

That feeling is like being locked in the trunk of a car. Finally, "swish, swish, swish" like a hundred silkworms eating mulberry leaves.

59 pens began to lick the composition book. Each compartment had a new tenant who couldn't help himself.

Fine beads of sweat oozed from everyone's head. Outside the window, the sound of the wind blowing the leaves is like the sound of gently turning the pages of a book.

The fallen leaves swirled gently on the standing water and stuck wetly to the steps, like delicate stamps freshly glued to an envelope. Ants lined up along the corners of the wall, where it was wet and shady.

The school bell was like a sharp scythe, cutting off a period of time. Everyone held their composition books in their hands, like pilgrims at the Wailing Wall in Jerusalem.

Soon there was a mountain of composition books on the podium. The teacher, like a medieval knight, counted the composition books like a knight counting the medals he had won.

"There's one book left, who hasn't turned it in yet?" The tea leaf at the bottom of the cup woke up from his stupor. There was only one tea leaf at the bottom of the cup, and he was alone like a bloodthirsty count in an ancient castle.

The teacher raised his cup, he was probably thirsty. A student suddenly rushes up to the podium and snatches the cup, draining it in one gulp.

He literally could not write another word. The lesson was as long as a century for him.

There were so many jumbled words and phrases circling in his head like vultures. But he couldn't move a single word into his composition book.

There was only one line in his clean white composition book, like a bit of scallion floating on eggdrop soup. Within the class he had written only one sentence.

"I know nothing but a crazy tea leaf." (Note: I didn't write this essay myself, but it's really good.)

6. How to make egg flower soup

Cuisine and efficacy: home-cooked recipes

Egg flower soup raw materials: 2 eggs, 25 grams of rich powder, 2 grams of salt, 2 grams of monosodium glutamate, 10 grams of seaweed, 500 grams of chicken broth.

The practice of egg soup:

1. Eggs knocked into the bowl to mix, rich powder with cool water to dilute to be used. The water is not a good source of water, but it is a good source of water, and it is a good source of water.

2. Put the soup pot on the fire, put chicken broth, refined salt, monosodium glutamate, when the soup is open, pour into the mix of rich and strong powder, cook until thick. When the soup opens again, the egg is poured into the soup, stirred with chopsticks, when the egg liquid solidified, the pot was filled with seaweed in a large soup bowl that is completed.

Egg soup features: yellow and purple, delicious and nutritious.

The medicinal value of eggs

The medicinal value of eggs: 1. high blood pressure, high blood cholesterol: take the yolk of the egg, boiled into egg yolk oil, 1 ml per day, divided into two servings. 2. stomach cramps: 1 catty of eggs, broken and stirred, plus rock sugar, yellow wine 1 catty, boiled together into a burnt umber, l spoonfuls of service before meals, three times a day.