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  • Egg Drop Soup

Egg Drop Soup
  • 2 cups chicken broth or stock
  • 2 eggs, lightly beaten
  • 1/4 teaspoon white pepper (optional)
  • 3/4 teaspoon salt to taste
  • A few drops of sesame oil (optional)
  • 1/ 4 teaspoon MSG (optional)
  • A few well sliced cucumber
  • Cornstarch
  • Boil the chicken broth or stock in a wok or saucepan
  • Add the white pepper and salt. Pour slowly water-mixed cornstarch and stir till the soup thickened
  • Very slowly pour in the eggs in a steady stream. Wait a couple of seconds, stir clockwise rapidly to make shreds, or stir gently to make streams.
  • Add MSG or sesame oil if wanted.
  • Add fresh sliced thin cucumber to finish

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