Soup is made of eggs, which have existed in the north and south through the ages. The simplest egg soup only needs to be boiled in a pot of water, and the eggs can be added after being broken up. It is the simplest home-cooked soup. However, the egg soup made in this way is naturally tasteless, also called "egg water". Few people really want to drink this all the time except for breakfast emergencies. People are more willing to work hard and add some auxiliary materials such as tomatoes and seaweed to make a bowl of delicious egg drop soup.

The practice of egg drop soup in the north is very different from that in the south. The cooking technology of northern egg drop soup is complicated, which usually needs thickening, adding some auxiliary materials such as balsamic vinegar, pepper and crispy meat, also called hot and sour egg soup. The egg soup in the south is much simpler, the bottom of the soup is clear, and the laver and egg flowers float in the clear soup, which tastes very refreshing. When I first drank the egg drop soup in the south, I thought it was the wrong dish, because it was so different from the egg drop soup in the north in taste and shape that it was really unacceptable at first.

Egg drop soup is still in a relatively high position in northern soup. Generally, at a slightly formal dinner party, there will be this kind of hot and sour egg drop soup as the ending to relieve the greasy belly, and you can also sober up by the way, so it is also dubbed "fuck off soup". Drinking this soup without the owner's notice means that the party is over and everyone can go home. If the restaurant makes a mistake in its busy schedule and serves this egg drop soup early, I'm afraid the checkout will not be too smooth. Even in the north, the practices and ingredients of egg drop soup are slightly different. Today, we use the method of Henan, which is sour and spicy and delicious. I want to share it with you.

Ingredients: 2 eggs, tomato 1 piece, dried daylily, laver 1 piece.

Accessories: 1 ginger, 1 onion, half a spoonful of pepper, 2 tablespoons of balsamic vinegar, 1 tablespoon of soy sauce, 1 tablespoon of starch, chicken essence, salt and sesame oil.

Step 1: Dice tomatoes (preferably peeled), chop crispy meat (or meatballs), soak dried daylily in Kamikiri section, chop ginger and onion, and prepare other eggs and laver for later use.

Step 2: Add two bowls of water, tomatoes and bring to a boil. Cover the pot and cook for 3 minutes on medium heat.

Step 3: Add crispy meat, day lily and minced onion and ginger into the pot, cover the pot and continue to cook for 3 minutes.

Step 4: Add 2 tablespoons of balsamic vinegar, 1 tablespoon of soy sauce, and half a spoonful of pepper. The amount of pepper can be slightly larger.

Step 5: thicken, make dry starch into water starch, turn to low heat, thicken the soup slowly, and be careful to be thinner.

Step 6: After the fire boils, turn off the fire, quickly turn around and pour in the egg liquid, and stir with chopsticks.

Step 7: Finally, add laver, proper amount of chicken essence, salt and sesame oil, and stir well.

1, egg drop soup If you want the eggs to be completely dispersed in the soup, it is best to turn off the fire and then pour in the egg liquid, so that it will not solidify quickly.

2. Small crispy meat and day lily are the soul of this Henan egg flower soup. Without these, it is not a taste. The most orthodox Henan hot and sour egg soup is made of crumbs of crispy meat, which is rich in oil and especially fragrant after being cooked in the soup.

Cooking is not high, for reference only. Have fun. See you tomorrow.