Sour Egg Skin Soup

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

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

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.