Egg skin sour soup(dan pi suan tang )

Egg skin sour soup

Introduction:

"Mi Ma always likes sweet and sour food, especially when it's hot. Today's soup is sour and tastes good. My daughter is looking forward to the egg skin when she makes it, but after it is finished, she prefers the taste of the soup, hehe. "

Production steps:

Step 1: material drawing.

Step 2: add water to starch to make a paste.

Step 3: beat the eggs into the starch paste, mix well, add a little salt to taste.

Step 4: heat the pan with oil.

Step 5: pour a spoonful of batter. Turn the pan to flatten the egg paste.

Step 6: heat the egg to the edge of the skin over low heat and leave the pot automatically.

Step 7: turn over the egg skin with the help of a spatula.

Step 8: heat slightly and fold to remove.

Step 9: to make a good egg skin, I used three eggs, added 30 grams of starch, and made four medium thickness egg skins with a diameter of 30. The daughter ate one and used three to make soup.

Step 10: peel the tomato and cut into pieces. Chop the shallot.

Step 11: pour oil into the frying pan, stir fry chives and flowers, add tomatoes and stir fry sauce.

Step 12: add water to boil.

Step 13: cut the egg skin into wide strips.

Step 14: bring the water to a boil, add the shredded egg skin and cook slightly. Season with salt, white vinegar, soy sauce and pepper,

Step 15: put Schizonepeta tenuifolia on the pot, pour sesame oil, and thicken it if you like. There's no Mima. It's hot and the clear soup tastes more comfortable.

Materials required:

Eggs: right amount

Starch: right amount

Water: moderate

Schizonepeta tenuifolia: moderate

Scallion: right amount

Tomatoes: right amount

Salt: right amount

Vinegar: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Pepper: right amount

Note: 1, egg skin with some starch will be softer. 2. The consistency of the egg paste will affect the thickness of the egg skin.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Dan Pi Suan Tang