Egg drop soup is one of the most usual and simple and delicious soup, soup is simple, but always feel and hotel egg drop soup is far away, the difference in the shape of the egg drop, in the sense of more than one grade, all eat up the flavor will be greatly reduced. So how to do egg soup to make the effect of the hotel level? Don't worry, the method is very simple, a said guaranteed you can learn.

Egg drop soup generally appear in 2 states, one is thin and large flaky egg drop, there is a beautiful fine silk flossy egg drop, to make the effect of the hotel, as long as there is a method is very simple.

1, usually 1-2 eggs at a time can make a large bowl of egg soup, that is, 2 eggs is enough for 3 people. First, beat the eggs into a bowl, add 1 gram of pepper to deodorize, 15 grams of water starch to increase coagulation, but also to allow the egg to float on the surface of the soup, and then fully whisked evenly, so that the yolks of the egg whites are thoroughly integrated.

2, an egg we with 350 grams of water, so add 700 grams of water in the pot, high heat to boil the water began to season, add 3 grams of salt, 2 grams of chicken after stirring to melt, but also to add 50 grams of water starch thickening, so you can make the soup more viscous and smooth, the water inside the water starch can be better so that the egg floats, high heat to boil the water to the smallest fire, so that the water stays slightly open! The water will remain slightly boiled.

3, use a spoon to scoop half a spoonful of egg, put the spoon on the water, and then splash out the egg, egg splash out the larger the area, out of the egg flower is the thinner, the more beautiful. Spoon do not scoop too much egg liquid at a time, so that all the egg liquid splashed, all the egg liquid is splashed, continue to maintain a small fire to let the egg liquid stereotypes, try not to stir before the egg liquid stereotypes, otherwise a large piece of egg flower will be very easy to break into small pieces, up to 20 seconds or so egg flower soup is good. Such a large piece of egg flower soup is very suitable for making tomato egg soup.

4, if you do not like the large egg soup, like the thin wire flocculent egg soup that is also very easy, just a little change in the handling of the technique can be realized. Egg treatment and boiling water and the above is the same, here will not be repeated.

5, the pot of water boiling on the change to a small fire, and then use a spoon in the pot clockwise circle, drive the pot of water to turn up, the other hand will be gently egg liquid into a thin line of egg liquid poured into the pot, do not have to pause, has been to pull the egg into a line less than chopsticks poured into the pot, in the pot of the circle also do not stop, the use of a spoon to form the rotation of the flocculent egg flower, the slower the egg pour, the smaller the flocculent the more uniform, the more the egg liquid, the more the flocculent, the more the flocculent, the more the flocculent, the more the flocculent, the less the flocculent, the less the flocculent. The slower the egg mixture is poured, the smaller and more uniform the flocculation is, and the filaments are distinct. The slower you pour the egg mixture, the smaller and more uniform the flocs, and the more silky they will be. This flocculent egg mixture is perfect for making seaweed and egg drop soup.

In this way the egg flower soup looks good and tastes good. It's no exaggeration to say that you can make a big bowl with just one egg, and even if you don't add any other ingredients, just add a little green onion as a garnish, it's still super fresh and delicious.