Spinach omelet soup
By VicentaLakin
The characteristic of eggflower soup is to make sure that the condensed egg fluid floats in the soup, which is always floating, no matter how it stirs. So that's the key to making eggflower soup. Please take a closer look at the simple way you do things twice as well。
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Steps for Spinach omelet soup
1
Main supplements: eggs, spinach sauce: beef powder, salt, onions, water starch
2
Cut the spinach and the onions。
3
Put eggs into egg fluids, make sure they're evenly mixed, so the eggflower shape looks good。
4
The pot boils water, beef powder, a little salt。
5
I'm going to go in the starch. That's the trick。
6
Then the soup is micro-opened, and the egg drops, and the egg drops slowly into the loop, when all the eggs are floating。
7
Put it in spinach, onions. Burn it off。
8
Get out of the pot and get in the bowl。