How to make thin egg flower 1? If you want to make a lot of fine egg flowers, turn off the fire and put the egg liquid into a spiral shape, and pour the egg liquid down round the back of the spatula. Gently, the egg liquid will spread out on the noodle soup;
2. Before pouring the egg liquid, we need to add a proper amount of water starch to the soup. With this thin layer of thickening in the soup, the egg liquid we put in will not sink to the bottom;
I used to have a misunderstanding that I put the egg liquid in boiling water, but it was actually the opposite. If I put the egg liquid in boiling water and put it in the pot, it will get old immediately, and it will be difficult to make a lot of thin egg flowers. So we need to turn off the fire or put it on a medium or small fire, slowly pour the egg liquid into the soup, and most importantly, don't pour the egg liquid into the same position in the soup.
How to make egg drop soup look good is a matter of operational skills. When the egg liquid enters the pot, it must be poured into the pot slowly, not all at once. If the egg liquid can't solidify quickly, it will be washed away, turned into egg liquid floc, and turned into crumbs after boiling. Put it into the pot clockwise without interruption until all the egg liquid is poured out. The solidified egg liquid is connected together, which is very beautiful, just like the soaked tremella.
What's the secret of breaking eggs? 1. After the eggs are beaten into the bowl, be sure to stir them evenly so that the yolks can be fully blended together. Otherwise, the yolk is so thick that it will sink to the end as soon as it is put into the pot, so that you can't make a thin and beautiful egg soup.
2. When the egg liquid enters the pot, the water should be fully boiled, and the water temperature should be enough to make the egg liquid solidify quickly.
3. After the egg liquid enters the pot, don't stir it first. Many times, the egg liquid and the egg flowers are not big enough, because the egg liquid has just entered the pot, and it is afraid of sticking to the pot and rushing to stir. At this time, the egg liquid has not completely solidified, and all of it becomes crumbs after stirring.