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Features for "Egg Drop Soup (3)"
Served as starter. Non-vegetarian dish.
Ingredients for "Egg Drop Soup (3)" (Click here for measurement conversion) 2 dried black Mushrooms
1/4 lb Lean Pork
1 Tablespoon Cornstarch
1 Tablespoon Sherry
1 Egg white
6 Drop sesame Oil
1/4 cup Bamboo Shoots
1 Scallion stalk
1/2 cup Stock
2 teaspoon Cornstarch
6 cup Stock
1 Tablespoon Soy Sauce
3/4 - 1 teaspoon Salt
2 Eggs
1 dash Pepper
Method for "Egg Drop Soup (3)"
Soak dried mushrooms. Shred pork. Combine cornstarch, sherry and egg white; add to pork and toss to coat. Sprinkle with sesame oil. Shred bamboo shoots and soaked mushrooms. Mince scallion stalk. Blend cold stock and remaining cornstarch. 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. Add cornstarch mixture and cook, stirring, until soup begins to thicken. Add pork and cook 1 minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. Sprinkle with minced scallions and pepper.
Comments
Serves: 5
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