Egg noodle soup
By VicentaLakin
Eggs have the effect of graft. Sweet soup, also known as sweet soup, without sweet taste, is just pasta and white noodles, and is then broken into eggs, making it the most traditional egg soup in the Henan region, a warm and nutritious stomach soup。
Recipe Recommendations
- eggs two
- flour a tablespoon
- pure water appropriate amount
- sweetening
- other
- half an hour
- simple
Steps for Egg noodle soup
1
Eggs, two to spare。
2
A large spoon of flour mixed into a swarm of water is then poured into a proper amount of pure water, placed aside and awakened for 20 minutes, as shown in the figure。
3
The water fell down, and the noodles were swung in five minutes, and that's all。
4
Water in the pot, about two to three people in size, fire in flames, with chopsticks to pick up mixed faces, and with chopsticks to draw quickly in the pot, so that many small lumps of face can come out of the pot, chewing out the cramped ones, scrambling the face, boiling the small fire for five minutes, turning off the small fire, pouring the well-stretched egg from a certain high distance into the pot, breaking into thin eggs and pushing down with spoons。
5
Just turn off the fire。
6
Fill the bowl。
7
Warm, stomach soup。