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Features for "Egg Drop Soup (2)"
Served as starter. Vegetarian dish.
Ingredients for "Egg Drop Soup (2)" (Click here for measurement conversion) 2 Eggs
2 teaspoon Water
2 Scallions
1 Tablespoon Cornstarch
3 Tablespoon Water
6 cup Stock
1/2 teaspoon Sugar
3/4 - 1 teaspoon Salt
1 teaspoon Sherry
1 Tablespoon Soy Sauce
Method for "Egg Drop Soup (2)"
Beat eggs and stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry and soy sauce. Add cornstarch paste and cook, stirring, until soup thickens and is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions.
Comments
Serves: 4-5
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