Egg Drop Soup
Almost all Chinese restaurants in America serve Egg drop soup or egg flower soup which is also called egg flower soup. This soup has a thinner consistency and it is usually served with tofu, bean sprouts, scallions and corn.
Use a saucepan to boil the chicken sprout, add white pepper and salt, cook for about one minute.
Very slowly pour the eggs in a steady stream. Once eggs are mixed, stir eggs rapidly in a clockwise direction and by stirring slowly in the same direction you will get thin streams or ribbons.
Garnish with green onions and serve.
Video: Hot to cook Egg Drop Soup
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