How to cook egg soup

= = = = Tomato and egg soup = = = = Prepare ingredients: eggs, tomatoes, coriander, bone soup or thick soup, salt and monosodium glutamate. Production method: Wash the tomatoes, cut them in half first, remove the hard core of the roots, then cut the tomatoes into cubes for use, pour a little water into the pot to boil, pour the diced tomatoes, and cook the diced tomatoes until soft and rotten. Add appropriate amount of bone soup or water and thick soup treasure. Cook for about 5 minutes. Stir the eggs and pour them into the pot. Turn off the heating. Stir the egg drop with a spoon and sprinkle with coriander leaves. The latter is the same as laver and egg drop soup, with salt and monosodium glutamate. Tip: Egg soup is a kind of soup that changes flavor at will, because the egg itself has no other taste except fishy smell. The taste of egg soup depends entirely on the taste of other ingredients added. For egg soup with auxiliary ingredients, the taste of eggs will be similar to that of auxiliary ingredients.

Therefore, the production of egg soup only needs to add your favorite auxiliary ingredients. Summary: 1. How to make egg soup? First of all, the eggs in the egg soup should not be old, and fresh eggs can ensure the taste of the egg soup. If the eggs in the soup are not old, finally put the eggs in the soup and turn off the heat immediately after pouring. Stir quickly. The eggs made in this way are fresh and tender enough to taste smooth and tender. Adding eggs too early or leaving the fire on after adding them will make the eggs boil too hard. 2. It is difficult to make egg soup at home with broth or bone soup, and it will taste good with thick soup treasure. If there is no thick soup treasure, it is the simplest, salt and chicken essence or monosodium glutamate. Chives or coriander are used to add flavor to egg soup. Add seafood ingredients such as shrimp skin, shrimp can be chopped with chopped green onion (leek leaves), and other vegetable ingredients can be chopped with coriander.