Egg flower soup eaten outside will always be silky, beautiful and beautiful in the soup, but the egg flower soup made at home is often sloppy, very uncomfortable. In fact, to make a beautiful bowl of egg flower soup, the key is to make the egg liquid fall into the water evenly and meticulously, and at the same time, quickly circle the pot. There are two ways to do both of these easily. Xiaoyu Private Kitchen's WeChat public account: xiaoyusichu regularly updates three to four private room recipes every night, welcome to scan. Sina Weibo: Tong Xiaoyu
The first method is to use a tool like the one below, with a very fine mesh. Pour the egg liquid into the pot through it, and at the same time let the screen circle quickly above the pot.
The second method: Use chopsticks against the edge of the bowl (see the figure below), make the egg liquid fall into the pot along the chopsticks, and quickly circle the top of the pot while pouring. Basically, just place the bowl at about one-two of the chopsticks. The position of the bowl in the picture is a little low.
Add a bowl of water to the pot and bring to a boil over medium heat.
Break the eggs, pour into the boiling water pot, use the above method to pour the egg liquid into the pot, immediately turn off the fire.
Pour into a bowl and season with mash and sugar.