An egg playing with milk soup and red persimmon egg soup(yi zhi ji dan wan zhuan nai tang hong shi dan hua tang )

An egg playing with milk soup and red persimmon egg soup

Introduction:

"How can you warm your stomach without soup? Do you think it's a challenge to make a pot of delicious egg soup? How many eggs does it take to fill the visual space in the pot? The answer is: one egg is enough! This time I was in a hurry. I didn't go downstairs to buy cucumbers, so I made it very simple. But simplicity is life

Production steps:

Step 1: Chop onion and ginger, cut tomato into small pieces, break Porphyra, and soak the rice in warm water

Step 2: don't put too much oil, or the soup will be greasy. When sauteed with scallion and ginger, half of the oil is enough.
Put in the amount of flour is to absorb the oil, and keep using a shovel to mix the oil and flour evenly, at this time must use a small fire, otherwise the pot paste set!

Step 3: when frying into oil noodles, it will send out fragrance. Prepare enough clean water and pour it into the pot while stirring.

Step 4: after the underwater pot, you can pour in the sea rice, tomato (cucumber slices), laver and other side dishes, boil them with high heat, then cook them soft and rotten with low heat.
Add chicken essence and salt to taste.

Step 5: wait for the high heat to boil, change the low heat, and then break up the eggs. Personally, I don't think it's good to open eggs too early.
Coriander can also be cut at this time. Try to keep the fresh and fragrant flavor of coriander, that is, use the knife again when using it.

Step 6: after the eggs are broken up, turn to the big fire, use a spoon to hold the egg liquid, and water the place where the soup is bubbling up in the big fire (you can use the place as a fire fighting place, too!) Just like pouring egg liquid, when the egg flower comes up again, you will see the results!

Step 7: Sprinkle coriander, cover and simmer. Turn off the heat. having dinner! to eat soup.

Materials required:

Tomato: 1

Egg: 1

Laver: right amount

Haimi: right amount

Onion and ginger powder: appropriate amount

Coriander powder: appropriate amount

Flour: right amount

Salt: right amount

Chicken essence: appropriate amount

Oil: right amount

Note: don't put salt too early, because there is still an egg in the end ~ ~ when pouring water, don't pour all the water in at once, take it slowly, otherwise the oily dough will be stirred up by cold water, and the soup is not milk white, so it's not good to drink when there is little water.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Yi Zhi Ji Dan Wan Zhuan Nai Tang Hong Shi Dan Hua Tang