If you want to rank the soup on the Chinese table, the egg drop soup is definitely the well-deserved top of the list.

From thousands of households to university cafeterias to private chef hotels, you can see this legendary soup dish, the difference is whether it is tomato or seaweed, delicious or shabu-shabu water.

When Su Zi was studying in the old south, there was a god who could make a delicious seaweed egg drop soup with a thermos cup.

It happened that the live broadcast was very popular during that time, and the short videos taken by this god easily swiped tens of millions of clicks, and he also became a partner of an Internet catering brand with his thermos cup cooking series.

Although Su Zifang has never heard of this brand, it does not prevent him from raising several rounds in the market, and then feasting guests, raising tall buildings, and collapsing.

Su Zifang knew that the last news of the god man was still in the circle of friends.

There are many classmates, seniors, and seniors of the god-man who have reposted an article urging the god-man to repay the money.

Su Zifang was curious and clicked on the link, only to learn that the company in which the god man was a partner broke the capital chain and closed down because of the large production and distribution of thermos cups, and the god man borrowed 2,000 yuan from every old southern classmate on the grounds of buying air tickets before leaving.

Looking at the dense reminder bills, Su Zifang sincerely sighed that he had no money and no WeChat friends of the gods.

With some emotion, Su Zifang began to make tomato egg soup.

Choose two ripe red tomatoes, roast them on the stovetop and peel them. This is also a trick found by Su Zifang, compared to the speed of scalding with boiling water after opening the skin of the cross knife, it is faster to roast directly on the fire, and it will have a special fragrance.

After peeling and slicing, the blanched tomato has begun to flow sweet and sour juice after being roasted by the fire, and it is delicious to look at.

Stir two eggs into an egg mixture, and add corn starch to warm water to make starch water.

Su Zifang was resentful while concocting: "What do you say about tomato and egg soup, try it without adding starch water, it's all shabu-shabu water." ”

If it weren't for the teacher in the old south, he really didn't know that this was the secret of the delicious tomato egg soup in some hotels, because the simple soup would not form a taste that conformed to the flavor, the egg flower was the egg flower, and the tomato was the tomato. Tomato water at best.

However, once thickened, the soup will form a suspension, which has a richer taste and is more conducive to the formation of egg drops, and the special method of pouring egg liquid can also make the egg liquid be pulled into thin slices, which is more beautiful.

Prepare all the ingredients, start stir-frying the tomato slices, heat the pan, reduce the oil, and pour all the tomato slices into the pan.

"Bang la", the aroma of tomato instantly came to the face. Su Zifang crushed the tomatoes, stir-fried the juice, and added a spoonful of tomato sauce to supplement the flavor of the tomatoes, and the soup looked more ruddy.

When all the tomato pieces are precipitated and the juice becomes sand soft, pour the sauce that has just been mixed into the pot, and the pot of tomato soup is almost ready in an instant.

Add salt and sugar to taste, wait until the pot is boiling, hang the bowl of egg mixture, pour it in a thin line along the boiling area, and the boiling soup stretches the egg mixture into thin sheets.

Finally, sprinkle with chopped green onions and turn off the heat. Tomato egg soup out of the pan.

When the meal was served, Su Zifang specially brought a bowl of rice to Xie An, after all, the back pot meat just now was really a bit of a meal.

He can finish a bowl of rice at the bottom of the pot left in the kitchen, and the big plate outside, Xie An will probably find it a little difficult to eat it empty.

"Now, tomato and egg soup. Su Zifang put a clay bowl on the table and pushed it in front of Xie An.

"Thank you, Boss Su. Xie An smiled and lifted the lid of the pot, "Hehe." ”

The aroma came out so that Su Zifang also swallowed his saliva, and his skills seemed to be getting better and better.

[Tomato and egg soup, priced at 5 yuan per cup. 】

As if to affirm Su Zifang's cooking skills, the system sent an official certification, and it came with a surprise gift.

[Congratulations to the host for reaching 10 dishes and getting a reward dish: Sauce beef.] 】

"Is it 10 dishes so soon?" Su Zifang turned his head to look over the counter.

"Steamed sea bass, sweet and sour loin, Yangchun noodles, fried eggs, toothpick meat, shrimp cakes, braised phoenix feet, Longjing shrimp, pork rib soup. ”

The nine dishes are neatly hung on the crossbar, counting the tomato and egg soup that has just been approved by the system, which is exactly 10 dishes.

"It's finally a small scale, at least now the guests can order four dishes and one soup. Su Zifang smiled with satisfaction.

But when he saw the reward, he was a little big-headed.

Once or twice it is braised vegetables, I just took the high-grade braised soup yesterday, and today I drew the sauce beef.

If you count the phoenix feet, braised goose, and salted duck in his hand, he can open a lo-mei stall by relying on the three pieces of poultry.

However, the task prompt was in an instant, and Su Zifang knew that he couldn't really change his career to a lo-mei specialty store.

After turning off the panel, he still looked the same, and even had the heart to joke with Xie An: "What are you going to do next?

"No, I've already agreed with the canteen that I plan to contract a stall on the second floor and make lo-mei in the future. ”

Su Zifang: ......

As soon as he received the reward, Xie An proposed the idea of opening a lo-mei restaurant, which couldn't be more coincidental!

"It's not easy to do catering!"

Although Xie An is not much older, with a few years of learning experience, he is still qualified to teach Xie An a lesson.

Don't look at the smooth sailing of your own catering, if there is no system, it is estimated that it will be cold long ago.

"Well, I know. Xie An nodded, "So I had the idea of making lo-mei from the beginning, and I didn't think about opening a restaurant, and besides, I wanted to go with Boss Su." ”

"Huh?" Su Zifang was a little puzzled, what does this have to do with him?

"I go out of the store, provide raw materials, Boss Su, you come up with technology, I will send it to school after it is marinated every day, and the income will be six or four cents for us." ”

After listening to Xie An's words, Su Zifang's eyes suddenly lit up!

You can't open the lo-mei stall if you don't eat, but Xie An can.

He has technology, Xie An has manpower, there are stable supply channels for raw materials, and there is absolute traffic in canteens and restaurants.

If he hadn't known that Xie An only knew that he would be able to marinate phoenix claws, Su Zifang would have suspected that Xie An was a tool person arranged by the system.

"But!" Xie An's voice continued to sound, "Boss Su, you may have to hurry up and study a few more lo-mei and dipping sauces, otherwise it will be too monotonous to only sell phoenix feet alone." ”

"I'll do something else. Su Zifang felt that it was time to open his seal, "I will also sauce beef and braised goose, and the taste is better than braised phoenix feet." ”

Su Zifang didn't lie when he said this, after all, the production of high-grade braised soup can't be worse than the primary specialization, right?

Looking at Xie An's incredulous eyes, he continued to speak lightly: "Not today, you come another day, I'll make sauce beef for you to eat, and you'll know." ”

After speaking, he looked at the soup and rice in front of Xie An, and said a sentence that was extremely philosophical and urgent.

"Hey, your soup is going to be cold!"