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Egg drop soup #5
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews |
| Yield: |
5 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Soak dried mushrooms. | | 2 | Shred pork. | | 3 | Combine cornstarch, sherry & egg white; add to pork & toss to coat. | | 4 | Sprinkle with sesame oil. | | 5 | Shred bamboo shoots & soaked mushrooms. | | 6 | Mince scallion stalk. | | 7 | Blend cold stock & remaining cornstarch. | | 8 | Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt. | | 9 | Bring to a boil. | | 10 | Reduce heat & simmer, covered, 2 to 3 minutes. | | 11 | Add cornstarch mixture & cook, stirring, until soup begins to thicken. | | 12 | Add pork & cook 1 minute more. | | 13 | Meanwhile beat eggs. | | 14 | Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. | | 15 | Sprinkle with minced scallions & pepper. | | 16 | Variation: for the pork, substitute chicken. |
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