Fruit and egg soup
By VicentaLakin
There's always a problem with warm breakfast soup, whether it's a bottle of wine or an egg broth made by itself. It's always quickly consumed when it's opened, or it's fermented or broken. One day, all of a sudden, I thought of a way to split the wine and freeze it in the fridge. So I tried. Hey, it's good. It's good to keep the taste of wine brewing, and don't worry about waste. Drinking is what my girl likes to eat. The problem was also solved by the cold, the low level of fruit consumption and the way in which fruit was made into three meals. With apples and pears, it tastes good。
Recipe Recommendations
- sweetening
- cook
- ten minutes
- simple
Steps for Fruit and egg soup
1
Material maps。
2
The fruit goes to Pichettin and boils with water。
3
When the water's out, it's starch。
4
Once again, when you're in the pot, you get eggflowers。
5
Finally, the wine brews, just boil。
6
When you eat, you put sugar on your own。Fruit and egg soup Make Tips
My preferred order is to first drizzle in the starch slurry, then the beaten eggs, and finally add the fermented rice wine. This way, the egg flowers turn out beautifully, and the wine won't lose its flavor from being cooked too long.