First, how to make egg soup silky?
1, the most important thing to beat the egg flower is not to put the egg when the water is boiling, then all of a sudden the egg washed away, the egg flower into small fragments, the soup looks messy, can not be turned into flocculent.
2, if the water temperature is too low also can not, the egg can not be solidified at once, then the soup will also become mixed white, and fishy flavor out. Therefore, it is necessary to boil the water boil immediately after turning off the fire, and then quickly pour the eggs down, it is just right, and can immediately solidify, and will not be old.
3, pouring eggs is also very important, can not pour eggs all at once towards a place, then instantly that part of the water temperature will immediately drop, then still become cloudy, be sure to let the egg liquid was a thin line down, and to the water surface to pour, so that the egg liquid evenly into the entire water surface, so that you can.
4, finally, the amount of water should be slightly more than the amount of soup to be drunk, so that, after the egg liquid goes down, the overall temperature of the water will not drop too quickly, to ensure the complete success of the egg flower, to the bowl when pouring the first tight egg flower pour, the last part of the water left over do not have to pour.
Second, the production of materials:
Main ingredients: 2 eggs;
Auxiliary ingredients: a little purple cabbage; a small spoon of shrimp; a large spoon of cilantro; green onion a little
Accessories: a little salt; a little sesame oil;
Third, the production of methods:
1, will be the eggs into a bowl, stirring stirred
2, will be the end of the green onion, Cilantro into the bowl, and then the shrimp into the nori also torn into small pieces into, and then into the sesame oil and salt
3, the boiling water into
Tips:
An egg and a bowl and a half of water; nori to tear some of the broken and then put.