Easy Egg Drop Soup Recipe
Going by its looks this Egg Drop Soup recipe seems yummy. A good way to use up Eggplant Eggs is to make some irresistible Egg Drop Soup. It is a Chinese cuisine delicacy. I never fail to eat Appetizer while dining out and this is the most common dish that I order. Your near and dear ones including your pals will vouch for this tempting Egg Drop Soup recipe. Try it.
Ingredients
2 dried black mushrooms
1/4 pound lean pork
1 tablespoon cornstarch
1 tablespoon sherry
1 egg white few drops of sesame oil
1/4 cup bamboo shoots
Dash of pepper
1 scallion stalk
1/2 cup stock
2 teaspoons cornstarch
6 cups stock
1 tablespoon soy sauce
3/4 to 1 teaspoon salt
2 eggs
Directions
1. Soak dried mushrooms.
2. Shred pork. Combine cornstarch, sherry and egg white; add to pork and toss to coat. Sprinkle with sesame oil.
3. Shred bamboo shoots and soaked mushrooms. Mince scallion stalk. Blend cold stock and remaining cornstarch.
4. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce and salt. Bring to a boil. Reduce heat and simmer, covered, 2 to 3 minutes.
5. Add cornstarch mixture and cook, stirring, until soup begins to thicken.
6. Add pork and cook 1 minute more. Meanwhile beat eggs.
7. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. Sprinkle with minced scallions and pepper.
2. Shred pork. Combine cornstarch, sherry and egg white; add to pork and toss to coat. Sprinkle with sesame oil.
3. Shred bamboo shoots and soaked mushrooms. Mince scallion stalk. Blend cold stock and remaining cornstarch.
4. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce and salt. Bring to a boil. Reduce heat and simmer, covered, 2 to 3 minutes.
5. Add cornstarch mixture and cook, stirring, until soup begins to thicken.
6. Add pork and cook 1 minute more. Meanwhile beat eggs.
7. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. Sprinkle with minced scallions and pepper.
