Soup from the twig
By VicentaLakin
Weekend, Chongqing rains. At last, winter's getting closer. And the stars on the half-mountain shall be lit, as if they were in the clouds. In this southern city, where there's no heat, I feel the silk in the air. And suddenly, it's about the theme song in "The Princess of the Ghost." This week, there has been a desire to publish food recipes and logs, but always good pictures, but no pen. It's not so hard to get home food. Finally, it's finished. It's very simple and ordinary: twilight omelet soup。
Recipe Recommendations
- eggs a
- lettuce leaves appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Soup from the twig
1
The eggs are scattered one by one, one by one, one by one, water by one, and several drops of vinegar are available. A small bowl of sodium is available。
2
The leaves are soaked, water in the pot, half of the tea spoon salt and a few drops of oil, and the leaves are released for decades. (The introduction of oil and salt in the water keeps the vegetables green and does not turn black because of the water
3
The water-spreading leaves were extracted and immediately immersed in cold water. (Blowing in cold water also keeps vegetables green
4
Leaf dry moisture, cuttin spare。
5
Water is re-entered into the pot, and when the water starts, the starch is slowly and slowly scattered, while mixing is waiting for the pot to start again. (The water starch becomes geled after heat, increases the buoyancy of soup, and it is easy to strike eggs and float on the surface of soup. There are also children's shoes that add water starch to the eggs, a method that has not been tried, and the effect is unknown
6
When the water starts, the egg fluid is slowly poured into the pot, preferably in a circle, or the bowl can be blocked by two chopsticks, so that the egg fluid flows down to the chopstick, which is easier to control。
7
It goes down to the leaf, and the fire goes down to the salt and perfume。Soup from the twig Make Tips
Ps: A few tips: 1. Adding cooking wine to the egg mixture removes the odor; adding vinegar and water makes the eggs more tender, but do not add too much. 2. Adding oil and salt to the water when blanching vegetables keeps them green; soaking blanched vegetables in cold water also helps keep them green. 3. Adding a cornstarch slurry to thicken the soup slightly makes it easier to form beautiful egg flowers; slowly pour the egg mixture into the pot in a circular motion after the water boils.