Spicy egg curd soup
By VicentaLakin
A simple, quick breakfast, with any vegetable, is easy to digest. With a little trick, you'll be able to smooth out all the creeps and be pretty with fresh soup
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Spicy egg curd soup
1
Sichuan cut Tin, carrot cut
2
Carrot shredded, salt, gravy soup, a little oil and onions, boiling
3
The soup is cooked with a slow drop of water from the tap, with a small pause in the middle. Don't flow too fast, otherwise the creeps are too big, they're difficult to warm and they have a bad taste. Spill flour from the bottom of the basin with chopsticks, moving the basin from time to time, and not allowing the drip to drop in one place. Keep mixing. There's a lot of bumps in the upper layer, but the lower layer is flour. Let's turn it down, like a sifter. Put the upper creeps gently aside. And then we're going to keep the flour in the lower layer
4
When the soup boils, put the chowding in and boil it till it's eight or nine
5
Pumps, boil and stir
6
Put the salted eggs in the pot and then put them on fireSpicy egg curd soup Make Tips
If there's some soup, you can either use no soup, or you can use some fresh water and a little raw