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枫下家园 / 美食天地 / 想做蛋花汤，薄薄的蛋花很轻盈的漂在汤里的那种。以前看到说汤煮沸后，把搅散的鸡蛋到进去快速搅动就好了，可是我这么做出来的怎么总是糊涂涂的一锅浑汤呢？希望高人指点一下，先谢过了。
-foglia(foglia);
2003-11-25
(#1484403@0)
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Pour the scrambled egg liquid slowly and lightly into the boiled soup, it is going to be pretty.
-wade(wade);
2003-11-25
(#1484404@0)
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谢谢。倒入蛋液时需要关小火吗？汤要不要搅一搅呢？
-foglia(foglia);
2003-11-25
(#1484411@0)
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Turn down the temperature little bit, make sure the boiling is not intensive. No, don't stir after pour. Make sure when you pour the egg in, do it evenly.
-wade(wade);
2003-11-25
(#1484416@0)
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淀粉
-lazycat(三脚猫);
2003-11-25
(#1484406@0)
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不好意思，可否说详细一点？
-foglia(foglia);
2003-11-25
(#1484413@0)
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就是稍微调点水淀粉，倒在锅里，等开起来再打鸡蛋就容易成蛋花。
-lazycat(三脚猫);
2003-11-25
(#1484420@0)
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完全正确。家10分。
-holly999(酒肴肴);
2003-11-25
(#1484512@0)
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I see. thank Wade and Lazycat very much:-))
-foglia(foglia);
2003-11-25
(#1484425@0)