Beating time, heat and thickening are all key points.

1. When handling egg liquid, use an egg beater or chopsticks, and be sure to stir it thoroughly. If you don't know what stirring is, just say it according to the time and play 1-2 minutes. The amount of soup is about 500 grams, one egg.

2. The soup should be very thick. At this time, water starch will be used. If it is not thickened, all plumeria will gather and float on it. It seems that it has no appetite and has reached a certain sticky state. It tastes smooth, and potato starch is better.

3. Boil the soup with high fire, then turn to low fire, keep the soup boiling, cover the bowl with chopsticks, let the egg liquid grow, and slowly pour it into the pot clockwise. Don't pour it at once, it will turn into slag. After pouring, don't worry about stirring, wait for a few seconds, let the eggs solidify, and turn off the heat immediately. The solidified egg liquid is very beautiful.

Be sure to remember that the ingredients are put into the pot in advance, because the egg flower is put into the pot in the last step. After condensation, be sure to turn off the heat and don't cook it for too long.