Although this "laver egg flower soup" is simple, there are still problems in practice, such as "how to make the egg flower beautiful", "why is there a clear soup" and "which is to beat the eggs first or put the laver first". So how can we make the "laver egg flower soup" well?
The most important thing to make a "laver egg drop soup" is how to make beautiful egg drops. I share two methods. One method is often used in restaurants. Large pieces of egg drops are flocculent, thin and covered with the whole bowl. The soup is clear and translucent, and the taste is fresh and delicious. Moreover, the method is very simple. Aauto Quicker, if you master it, you can serve it in minutes.
The specific operation steps are as follows: a small piece of laver, one egg, three or four slices of tomato, a little shrimp skin and 5 grams of coriander powder.
Warm reminder that the amount of laver depends on the amount of soup you make, because the volume of laver will increase a lot when it is soaked. Add tomato slices to the soup, one is to increase the flavor of the soup, the other is to make the soup look better and make people have an appetite; Shrimp skin is also added to make the soup more delicious, and this can be left out.
3 grams of seasoning salt, 2 grams of pepper and 5 grams of sesame oil.
Specific process
(1) hit the bottom of the bowl? Tear a small piece of laver into smaller pieces, clean it and put it at the bottom of the bowl. Clean a little shrimp skin and put it at the bottom of the bowl. Slice tomatoes and take three or four pieces and put them at the bottom of the bowl. Add salt and pepper for later use.
Tips: Don't use too much material to beat the bottom of the bowl. You should use a proper amount. You should look at the amount of soup before putting it, so as not to make the temperature of the egg drop soup too low.
(2) Beat an egg into the bowl and fully break it until it is fine and even.
(3) Boil the water in the pot until it is fully boiled, then turn off the fire to stop the water from boiling. Pour the egg liquid into the boiling water evenly in a circle, instead of pouring it all at once. Pour it slowly in a trickle when the egg liquid flows down, and pour the finished liquid without stirring. At this time, you will see that the beautiful egg flowers have formed in the pot, which are large and flocculent, thin and beautiful, and the soup is relatively clear and bright. At this time, quickly pour the soup into the beating.
Tips? The amount of boiled water in the pot is more than the amount you drink in the bowl, which can ensure that when the egg liquid is poured into the water, the temperature of the water will not drop too fast in an instant, thus ensuring the success and beauty of the egg flower; After the water is fully boiled, turn off the fire before adding the egg liquid, because if the water is boiled, it is easy to disperse the egg liquid, so that the egg flower comes out thin and broken. If the water temperature is too low, the egg liquid can't solidify in time, so that the soup is white and fishy. Therefore, it is best to turn off the fire and slowly pour it into the pot in circles. The egg flower will certainly be successful and beautiful, and the soup will not be delicious.
Another method, which is often done at home, is to add water and starch to make the taste not dull and more delicious. The specific process is as follows.
(1) Heat oil in a pan, stir-fry chives and ginger in oil, then add a proper amount of water. When the water boils, add torn and washed laver and washed shrimp skin, add water starch to a proper concentration, and then add salt to taste.
(2) Turn down the fire so that the water surface does not boil, pour the beaten egg liquid into the pot slowly in a circle, then add the coriander powder, stir it slightly, put it into a suitable container, and pour in sesame oil.