Speaking of egg soup, many people feel that they can do it, isn't it to boil a pot of water, put some dried shrimp, seaweed, tomatoes, and then beat two eggs. Yes, this is a very simple egg soup method, generally said to eat at the restaurant, the store free to send.
Today, Ah Fei shares a kind of Henan old-fashioned home-style egg soup method, the ingredients are simple, the soup is sour and refreshing, very appetizing, and can often be made and drunk. Without further ado, let's get started.
【Home-style egg soup】
Step 1: Prepare the ingredients
First of all, we put the fungus and the broccoli in water and soaked our hair. Prepare a tofu skin, strip it into long strips, stack them on top of each other, and cut into diamond-shaped slices.
Cut the soaked broccoli into small pieces, cut the fungus into small pieces, wash the mushrooms and scatter them, and cut them from the middle. Prepare a few more spinach and cut into segments. A small piece of beef, cut into diced beef.
The tomatoes are chopped into small pieces, the green onions are broken and chopped into green onions, and placed together with the diced tomatoes. Prepare two eggs, a little green onion and a slice of coriander.
Step 2: Blanch the water
When all the ingredients are ready, we blanch them in water. Bring water to a boil in a pot and pour the fungus, broccoli, tofu skin, and mushrooms into the pot. Add a spoonful of salt to the bottom and blanch the water for 30 seconds. Quickly rinse with cool water a few times, control the water backup, blanching water is mainly to remove the odor in the ingredients, tofu skin, kelp silk and some dried vegetables and other ingredients, blanch the water to eat cleaner, safer.
Step 3: Stir-fry
Add a little oil to the pan, add tomatoes and green onions and sauté for a while. Sauté the tomatoes to make the sand. Then, add the right amount of water and pour in the diced beef. Add 3 grams of dark soy sauce, 3 grams of salt, 4 grams of chicken powder, 2 grams of pepper, stir the seasoning, turn the soup to a low heat after boiling, and pour in the appropriate amount of water starch while stirring. After the soup has boiled again, skim off the foam in the pot.
Stir the eggs, pour them into the pan, float up the egg flowers, and pour in 10 grams of aged vinegar and 5 grams of sesame oil. Add the spinach, green onion and coriander segments, blanch slightly, and then remove from the pan.
Ah Fei had something to say:
1. The type of side dishes can be selected according to their own taste, without restriction;
2. Tomato stir-fried and stir-fried sand, the soup will be more delicious;
3. Aged vinegar is easy to volatilize, and it should be put before the pot is put.
Well, this sour and appetizing home-cooked egg soup is ready, and it looks like an appetite. This egg soup is more intense in taste and more enjoyable to drink. Only by learning this practice can I dare to show my cooking skills in front of my friends.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!