How to make egg skin sour soup

In life, many of us may not know how to cook when we leave our parents and live alone. We have to learn how to cook. We can’t eat takeout every day, and the food outside is not necessarily clean. Below I will introduce to you the method of making egg skin sour soup. After reading this, you must try to make it yourself.

1.Material map.

2. Add starch and water to make a thin paste.

3. Beat the eggs into the starch paste, mix well, and add a little salt to taste.

4. Heat the pan with oil.

5. Pour a spoonful of egg mixture. Swirl the pan so the egg mixture spreads evenly across the bottom of the pan.

6. Heat over low heat until the edges of the egg skin automatically come out of the pan.

7. Use a spatula to turn the egg skin over.

8. Heat slightly and then fold up and serve.

9. To make the egg skin, I used three eggs, added 30 grams of starch, and made four medium-thick egg skins with a diameter of 30. My daughter ate one and used three to make soup.

10. Peel and cut tomatoes into pieces and chop green onions.

11. Pour oil into the wok, fry chopped green onions, add tomatoes and stir-fry until sauce is made.

12. Add water and bring to a boil.

13.Cut the egg skin into wide strips.

14. After the water boils, add the egg skin shreds and cook for a while, season with salt, white vinegar, soy sauce and pepper.

15. Add nepeta and sesame oil before serving. Thicken the soup if you like. Mi Ma doesn’t have it. It’s hot, so clear soup is more comfortable to drink.

Maybe you have eaten many versions of egg skin sour soup, but you certainly can’t imagine what it would taste like when you make it yourself? To satisfy your curiosity, you can really try it yourself.