Beating time, heat and thickening are all key points.

1, when handling egg liquid, use an egg beater or chopsticks, and be sure to fully disperse it. If you don't understand what it means to disperse, just press 1-2 minutes. The amount of soup is about 500 grams, and one egg is served.

2. The soup should be thick. At this time, it is necessary to use water starch. If it is not thickened, all the plumeria will gather and float on it. It looks like it has no appetite and reaches a certain sticky state. It is smooth to drink, and the effect of using potato starch is better.

3, fire the soup to boil, then turn to a small 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 once, it will become slag. After pouring, don't worry about stirring, wait for a few seconds, let the egg flower solidify, and immediately turn off the fire. 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, and it must be turned off after condensation, and it should not be cooked for a long time.