Thursday, December 3, 2015

FOODQT : Egg Drop Soup

I have remastered my Previous recup for egg drop soup. Ive switched from flour to cornstarch and it has been better tasting and consistency of soup you order from your local Chinese food restaurant.

Supplies :
2 eggs mixed in a bowl
2 cups of chicken stock or chicken bullion
2 cups of water
2 TBSP + 1 TBSP of cornstarch (extra TBSP is optional)
Handful of chives
White or Black Pepper
Salt or Soy Sauce
Fríed wonton strips

1. Bring to a boil all liquids and stir I  cornstarch. Constantly stir for all the lumps tto dissolve in soup.

2. Wait until fully thicken soup. Turn off burner. Slowly with fork, add eggs and the mix. Add egg in slowly and mix until the egg is cooked and stringy.

3. Add chivea, salt and pepper. Serve and Enjoy with Wontons.

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