Name: Sour Egg Skin Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some egg; Some starch; Some water; Some Nepeta; Some shallot; Some tomato; Some salt; Some Vinegar; Some Soy sauce; Some sesame oil; Some pepper

Sour Egg Skin Soup

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Mi Ma has always liked sweet and sour food, and she likes it more when the weather is hot. Today's soup has also been adjusted to a sour taste, and it tastes good.
When I made this, my daughter was looking forward to the egg crust, but when it was done, the baby liked the taste of the soup better, ha ha. "

Sour Egg Skin Soup

1. Material drawing.

2. The starch is mixed with water to make a thin paste.

3. Beat the eggs into the starch paste, mix well, and add a little salt to taste.

4. Heat the pan with oil.

5. Pour a spoonful of custard. Turn the pot so that the egg batter spreads to the bottom of the pan.

6. Heat on a low heat until the egg crust is on the side and automatically leave the pan.

7. Turn the egg skin over with the help of a spatula.

8. After heating slightly, fold up and out of the pan.

9. For the finished egg skins, I used three eggs, added 30 grams of starch, and made four medium-thick egg skins with a diameter of 30. The daughter ate one and used three for the soup.