Why don t I make egg soup like the one in the restaurant?

Updated on Restaurant 2024-07-28
2 answers
  1. Anonymous users2024-01-24

    The reason why the egg soup you make yourself is that the concentration of your egg liquid is too high to be stirred when you put it in the pot, and it should be a flaky egg drop like the restaurant makes, as long as you put some cooking wine and salt when beating the egg mixture, you can fully beat it well, and the concentration is reduced, you can make an egg soup like a restaurant.

  2. Anonymous users2024-01-23

    Put the eggs in the water and don't stir them right away

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