China has been studying food for a long time. Even a small bowl of egg soup has a special way. When many people grow up, their parents will make egg soup for themselves and tell them to eat more eggs, because it is good for their health. So when we cook egg soup at home, how can we make many, thin and beautiful egg flowers? In fact, this is a skill. Today, let Xiaobian introduce you to three skills of playing egg flowers.

First, before the eggs are put into the pot, they must be fully broken up. Many people directly beat the eggs into the boiling water in the pot. Actually, this is not right. We must fully break them in the bowl first. If we feel that our hands are not strong enough, we can buy a machine to stir the eggs, so that the eggs can be fully broken, and the eggs will become more and thinner when we enter the pot. If the eggs are not fully dispersed, it is easy to cause some eggs to be very thick and some to be very thin, and the shape is very ugly, and the soup made is not ornamental. So everyone must pay attention to this.

Second, when the eggs are in the pot, turn the fire to a low heat. Many people think that eggs must be cooked with boiling water when they are placed in the pot. Only when the water is boiled big enough will the eggs be fully cooked. In fact, this is wrong. If the water is boiled too big, it is easy to disperse the egg liquid put in the pot, and many small white bubbles will appear. The reason is that the egg liquid is washed away because of the high water temperature. In order to prevent this, when we put the eggs in the pot, we can turn the fire to a small fire, so that the boiling degree of water becomes smaller, so that there will be no small white bubbles, and there will be more egg blossoms.

Third, slowly pour the egg liquid into the pot. Many people think that a big egg flower will appear when the egg liquid is poured into the pot at once. In fact, the opposite is true. If the egg liquid is slowly poured into the pot, the egg flower will appear more evenly, instead of all of it. And when adding the egg liquid, we'd better pour the egg liquid into it while stirring. Only in the process of stirring, the egg liquid will not get together and form some thick egg flowers. Mixing can make these egg flowers fully thinner, more and more beautiful. Therefore, when you make egg soup in the future, you must not pour the egg liquid into the pot all at once, but learn to pour it slowly and learn to stir it.

Although egg soup looks simple, it is still difficult to make more thinner and better-looking egg flowers. There are many tips. The above three tips are the most practical and easy to learn. You can learn these three tips when making egg soup in the future, so that your own egg soup is not only better to drink, but also more ornamental.