Recipes International Food Hot & Sour Egg Drop Soup
Ingredients
- Large Red Chili 1
- Garlic 2 cloves
- Ginger 1 teaspoon
- Day Lilly ¼ cup
- Cloud ear fungus 5
- Braised Chinese mushrooms 5
- Soft Tofu ½
- Black Vinegar 2-3 tablespoon
- Soy Sauce 2 tablespoon
- Pepper ½ teaspoon
- Sesame oil 1 tablespoon
- Cooking oil 1 teaspoon
- Sliced spring onion 1
- Eggs 2
- Chicken stock 4 cup
- Boiled chicken breast, Tare 1 breast
How To
1. Soak the day lily and the Chinese mushroom in the water until soft, then sliced it as a stripe
2. Clean the cloud ear fungus and then sliced it as a thin stripe
3. Wipe out the extra water from the tofu and cut it into small stripe, set it aside
4. Pound the chili, garlic, and ginger. Fried it with the sesame oil until get a good smell add the day lily, Chinese mushroom, and the cloud ear fungus stir for 1minute then add the stock
5. When the soup is boiled, add the tare chicken breast season with the black vinegar, soy sauce, and the pepper
6. Dissolve the corn flour with water, add to the soup until its thicken as you prefer
7. Separate the egg white and the yolks, add some salt. Use the fork to stir the egg white
8. Bring down the heat, pour down the egg white as a thin line around the soup after 30seconds stir the soup to make the egg white thinner line
9. Add 2teaspoon of water into the yolk and then beat it. Using Teflon pan to swirl the yolk as a thin sheet both side. Using the low heat to prevent the burn surface on the yolk. After get a thin sheet, finely slice it
10. Serve the soup in the soup bowl, garnish with the thinly sliced yolk and the slice spring onion on top
2. Clean the cloud ear fungus and then sliced it as a thin stripe
3. Wipe out the extra water from the tofu and cut it into small stripe, set it aside
4. Pound the chili, garlic, and ginger. Fried it with the sesame oil until get a good smell add the day lily, Chinese mushroom, and the cloud ear fungus stir for 1minute then add the stock
5. When the soup is boiled, add the tare chicken breast season with the black vinegar, soy sauce, and the pepper
6. Dissolve the corn flour with water, add to the soup until its thicken as you prefer
7. Separate the egg white and the yolks, add some salt. Use the fork to stir the egg white
8. Bring down the heat, pour down the egg white as a thin line around the soup after 30seconds stir the soup to make the egg white thinner line
9. Add 2teaspoon of water into the yolk and then beat it. Using Teflon pan to swirl the yolk as a thin sheet both side. Using the low heat to prevent the burn surface on the yolk. After get a thin sheet, finely slice it
10. Serve the soup in the soup bowl, garnish with the thinly sliced yolk and the slice spring onion on top