Lettuce Leaf Egg Drop Soup

Name: Lettuce Leaf Egg Drop Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 egg; Some Lettuce leaves; Some Cooking Wine; Some Vinegar; Some salt; Some starch; Some sesame oil

by Night dire

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Over the weekend, Chongqing was rainy and rainy.
Finally, the pace of winter is approaching.
The lights in the middle of the mountain are shining, looming in the hazy mist.
I feel the chill in the air in this southern city without heating.
Suddenly think of the theme song in "Princess Mononoke."
I've always wanted to publish food recipes and logs this week, but I always take good photos, but I don't bother to write.
It's not difficult to complicate home cooking.
Finally, it's finished.
Very simple and ordinary: lettuce leaf egg drop soup. "

Ingredients

1 Egg
Some Lettuce Leaves
Some Cooking Wine
Some Vinegar
Some Salt
Some Starch
Some Sesame Oil

Lettuce Leaf Egg Drop Soup

1. Beat one egg, 1/3 spoon of cooking wine, 1/3 spoon of water, and a few drops of vinegar. (Add cooking wine to get rid of eggy, add vinegar and water to make the eggs tender, but don't add more.) A small bowl of water starch is reserved.

2. Soak and wash the lettuce leaves, add water to the pot, add half a teaspoon of salt and a few drops of oil, and blanch the lettuce leaves in boiling water for dozens of seconds. (Adding oil and salt in the water can keep the vegetables green and will not turn black due to blanching.)

3. Remove the blanched lettuce leaves and immediately soak them in cold water. (Soaking in cold water can also keep vegetables green.)

4. Drain the lettuce leaves and dice for later use.

5. Re-fill the pot with water. After the water is boiled, stir the water starch and pour it in slowly. While stirring, wait for the pot to be boiled again. (The water starch becomes gelatinous when heated, which can increase the buoyancy of the soup, and it is easy to beat out the egg flowers and float on the surface of the soup. In children's shoes, water starch is added to the eggs and mixed evenly. This method has not been tried, and I don’t know how effective it is. .)

6. After the water is boiled, slowly pour the egg liquid into the pot. It is best to pour it in a circle. You can also use two chopsticks to block the edge of the bowl to let the egg liquid flow down the chopsticks and make it easier to grasp.

7. Add lettuce leaves, turn off the heat, add salt and sesame oil, and start the pot.

Tips:
Ps: A few tips:
1. Adding cooking wine in the egg liquid can remove the fishy smell, and adding vinegar and water can make the eggs more tender, but no more.
2. Adding oil and salt in the water of blanched vegetables can keep the vegetables green, and blanched vegetables can also be kept green when immersed in cold water.
3. It is easier to make beautiful egg flowers by adding water and starch into the soup. After the water is boiled, the egg liquid should be slowly poured into the pot in a circle.