Egg Drop Soup #4 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Eggs,
2 tsp: Water,
2: Scallions,
1 tbsp: Cornstarch,
3 tbsp: Water,
6 cup: Stock,
1/2 tsp: Sugar,
3/4: To 1 tsp salt,
1 tsp: Sherry,
1 tbsp: Soy sauce,
Directions:
Beat eggs & stir in water. Mince scallions. Blend cornstarch and
remaining cold water to a paste. Bring stock to a boil. Reduce heat
to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch
paste & cook, stirring, until soup thickens & is smooth. Reduce heat
to low. Pour eggs in slowly, stirring constantly, until they separate
into shreds; then turn off heat. Garnish with minced scallions.
Serves 4-5.
Source from luhu.jp
remaining cold water to a paste. Bring stock to a boil. Reduce heat
to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch
paste & cook, stirring, until soup thickens & is smooth. Reduce heat
to low. Pour eggs in slowly, stirring constantly, until they separate
into shreds; then turn off heat. Garnish with minced scallions.
Serves 4-5.
Source from luhu.jp