Egg Drop Soup #5 Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2: Dried black mushrooms,
1/4 lbs: Lean pork,
1 tbsp: Cornstarch,
1 tbsp: Sherry,
1: Egg white,
6: Dr sesame oil,
1/4 cup: Bamboo shoots,
1: Scallion stalk,
1/2 cup: Stock,
2 tsp: Cornstarch,
6 cup: Stock,
1 tbsp: Soy sauce,
3/4: To 1 tsp salt,
2: Eggs,
1 dash: Pepper,
Directions:
Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg
white; add to pork & toss to coat. Sprinkle with sesame oil. Shred
bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold
stock & remaining cornstarch. Put remaining stock in a pan with
mushrooms, bamboo shoots, soy sauce & salt. Bring to a boil. Reduce
heat & simmer, covered, 2 to 3 minutes. Add cornstarch mixture &
cook, stirring, until soup begins to thicken. Add pork & cook 1
minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring
constantly until they separate into shreds, then turn off heat.
Sprinkle with minced scallions & pepper. VARIATION: For the pork,
substitute chicken.
Source from luhu.jp
white; add to pork & toss to coat. Sprinkle with sesame oil. Shred
bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold
stock & remaining cornstarch. Put remaining stock in a pan with
mushrooms, bamboo shoots, soy sauce & salt. Bring to a boil. Reduce
heat & simmer, covered, 2 to 3 minutes. Add cornstarch mixture &
cook, stirring, until soup begins to thicken. Add pork & cook 1
minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring
constantly until they separate into shreds, then turn off heat.
Sprinkle with minced scallions & pepper. VARIATION: For the pork,
substitute chicken.
Source from luhu.jp