White flour egg soup is delicious and skillful, and it is indispensable for a day, so make it if you don't have an appetite

Today I will share with you the practice of an egg noodle soup, in the poor appetite, no appetite in the morning is a comfortable meal, it tastes very refreshing, nutritious and easy to digest, we all know that pasta nourishes the stomach, this egg noodle soup is suitable for all ages, especially suitable for babies who have just learned to eat, the elderly with bad teeth and mouth, and people who have just recovered from serious illnesses and people with poor stomachs.

Egg noodle soup

Ingredients: 1200 grams of water, 50 grams of plain flour, 2 eggs.

Here's how

First, put 1200g of water in a small pot, cover and heat over heat.

Take advantage of the boiling time to stir the noodles, put 50 grams of plain flour in the bowl, adjust the water from the faucet to the dripping state, move the bowl with your left hand, the water drips onto the flour, and the right hand keeps stirring into a uniform small gnocchi.

Tip: Adjust the water from the faucet to a dripping state, so that the above method is stirred out of uniform small gnocchi, which is very convenient. If you pour water into the flour, it will either become a soft batter or dry flour if it is less.

This is what it looks like when it is stirred, there is no dry flour, and the small gnocchi are very uniform in size.

When the water in the pot is boiling, spread the small gnocchi with chopsticks and slowly pour them into the pot, stirring as you pour.

At this time, the soup is the noodle water is water, or the water surface is separated, don't worry, just cook it for a while. When it boils again, the gnocchi floats up, and if there are any sticks in the process of getting out of the pot, hold them with a spoon and hit them with chopsticks a little to spread out.

Stir the remaining flour at the bottom of the bowl with a little water and pour it into the pan.

Bring to a boil again and adjust the size of the fire to ensure that the soup is boiling and does not overflow.

Crack two eggs into the bowl and stir well. I use a farmer's stupid egg, the yolk is large and the egg white is less, so the color looks very yellow, and it is said that such eggs are also high in nutritional value.

After boiling for about 10 minutes, the noodles and water have completely blended together, and the soup has become thick, pour the stirred egg liquid into the pot, and then solidify into flakes and float to the surface.

When the egg liquid is all solidified and floating, the egg noodle soup is ready, and you can turn off the heat.

One person holds a bowl, let it dry for a while, and then you can start drinking, I think it is very comfortable to drink directly, it is eye-catching and stomach-nourishing, and the nutrition is easy to digest. It can also be eaten with side dishes, cakes, or pasta dishes such as steamed buns.

The soup made by this ratio is not thin or thick, the concentration is appropriate, 1200 grams of water is three bowls of water in my family's bowl, and the soup is exactly two bowls. The amount of this ratio is no problem at all according to the time and method I said, and the soup is perfect.

You can increase proportionally according to your own needs and the number of people, if you make more soup, the cooking time should be slightly extended, and the soup should be boiled until the noodles and water are completely fused and not thin or thick, so that the eggs are just right, if the soup is boiled for too long and too thick, the effect of beating the eggs will not be ideal, summarize a few times in practice, you can find the amount of materials and production time suitable for your family population and meals.