Nutritious Egg Soup

Nutritious Egg Soup

1. Beat the eggs, put the starch in a bowl, pour 100g of water, mix well, cut the chives into small pieces

2. Pour 400g of water into the pot and boil

3. Stir the water starch and pour it into the pot and stir the water in the pot. When it is boiled the next time, the viscosity of the starch is not the same, and the exact amount cannot be given. You must learn to see the concentration of the starch: if the water is still watery after it is boiled, If the concentration is low, put some starch water in it; if the concentration is too high, it will become a paste. Just remember the consistency of your favorite soup and just do it.

4. Bring the water to a boil again. At this time, make the fire as large as possible. Pour the egg liquid in a thin stream. When pouring the egg liquid, try to pour it at the bubbling boiling point. The wreath is carried out so as not to overlap with the original egg liquid.

5. After pouring the egg mixture, use chopsticks to stir in the pot twice, turning on and off the fire.

6. Put salt, monosodium glutamate (or chicken essence) chives, and sesame oil in the prepared bowl in advance.

7. Put it in a bowl

Tips:

Stir the starch before pouring it into the pot, otherwise the starch will sink to the bottom, and the starch will not be poured out. The firepower should be greater before pouring the egg mixture. Pour the egg mixture as fast as possible in a thin stream, and then stir with chopsticks. Two laps, so that the egg becomes smooth and smooth, and then add salt, because such a small amount can be very flavorful and reduce the intake of salt.