Egg drop soup
Classic egg drop soup with wood ear and bamboo shoot shreds; eggs swirled over low heat, thickened with cornstarch slurry, and seasoned with vinegar, pepper, and dried shrimp.
Instructions
- 1
Preparation of ingredients. Cut the black fungus and winter bamboo shoots into shreds, and chop the green garlic leaves.
- 2
Heat the pot, and after it boils, turn to low heat. Pour in the beaten eggs while stirring to prevent the eggs from sticking to the bottom and to form egg ribbons.
- 3
Add the black fungus and shredded winter bamboo shoots, pour in the cornstarch slurry and cook until just boiled, season with salt, vinegar, and pepper, then turn off the heat and add the chopped green garlic.
- 4
Serve and sprinkle in the dried shrimp.
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Ingredients
Main Ingredients
- Egg2 pieces
- Black fungusto taste
- winter bamboo shootsto taste
- shrimp skinto taste
Auxiliary Ingredients
- Green garlic leavesto taste
Seasonings
- Cornstarchto taste
- Salta pinch
- Vinegara pinch
- Black peppera pinch