Tomato and egg soup is a very nutritious soup. Tomatoes have the benefits of strengthening the spleen and appetizing. Eggs can fill the body with sufficient protein. Tomato and egg soup is the favorite of many people. It is also relatively simple to make tomato and egg soup, so it has become a tonic soup that ordinary people often meet on the family table. So do you have to add starch to make tomato and egg soup?

When we drank tomato and egg soup in a restaurant, we found that the tomato and egg soup in the restaurant was very thick and tasted very good. Is there any reason for the starch? The starch used for thickening water starch is a Ganoderma lucidum polysaccharide polymer formed by the structural condensation reaction of several glucose water molecules. The key starches for cooking are mung bean starch, potato starch, cereal cassava starch, angular cassava starch, lotus root starch, corn starch and so on. Cassava starch is insoluble in water, and when it is heated to 60℃ with water, the emulsion polymerizes into colloidal solution. Water starch thickening is based on these characteristics of cassava starch. You can add cassava starch in the process of making tomato and egg soup, which will make the soup more and more sticky, but it is best not to put thirteen spices and soy sauce in the tomato and egg soup. It is best to put starch first and then egg liquid, so that the egg soup made in that way is beautiful in color and tastes particularly good after drinking.

When you make tomato and egg soup, you usually like to add starch, so what are the benefits of adding starch? Starch is sticky after heating, which makes vitamin C, which is not resistant to high temperature and more easily dissolves water, well maintained. Ge Fen can also be added to tomato and egg soup, and Ge Fen can make the juice more and more viscous, which is very similar to the functions of corn starch powder and mung bean starch, but corn starch and mung bean starch need to be at a higher temperature to make the juice viscous, while starch is effective at a lower ambient temperature, but the soup is more and more viscous.

According to the above detailed introduction, we know why starch should be added to tomato and egg soup. There are many kinds of starch and various ways to eat it. Not only in the process of making tomato and egg soup, but also in the process of cooking, we use starch a lot. Adding starch is the whole process of pouring the evenly mixed starch juice on the dish or juice when the dish is close to maturity, so that the juice of the dish is sticky and adheres or partially adheres to the dish.