3 Tips to Make Egg Soup Delicious Like a Restaurant

Who says Chinese food must always be tricky? Today I invite you to make egg soup or Egg Drop Soup. Chinese-style soup as simple as a blink of an eye is finished. The raw materials are few, easy to find, but the result is a hot, fragrant, warm, warm and comfortable soup. 🍲

Egg Drop Soup is a home prison style soup common in Chinese restaurants abroad. The highlight is

There are thin strands of eggs in a thick broth, mild, mellow, fragrant chicken eggs, edible for both children and adults. Even in Chinese restaurants, we may be familiar with Sichuan soup, shark fin soup, fish maw, but egg soup is just as simple and charming.

Ingredients

3 chicken eggs

1 1 / 2 tablespoon water

4 cups chicken broth

1 teaspoon ocean salt

1 / 8 teaspoon ground white pepper

Turmeric powder, spoon tip

2 tablespoons Hong Kong oil flour

Water for dissolving 4 tablespoons oily starch

2 tablespoons alley onion

Chicken Broth (Quantity of 2 liters or 8 cups)

1 kg chicken ribs (or 2 ribs)

1 kilogram

3 1 / 2 liters of water

💖 Trick 1, Clear Soup, No Return

In this recipe, use Hong Kong flour because it makes the soup clear and when left, it will not return like cornstarch. If you do not find Hong Kong flour, you can use cornstarch instead, but the broth will be slightly turbid.

💖 Tip 2 Yellow Gold from Turmeric Powder

Just add turmeric powder at the end of the spoon to make the broth yellowish-gold and palatable without leaving any smell or turmeric taste. (If put too much, it will make it flavorful, should be gradually added and tasted). This little detail makes the plain soup beautiful color immediately.

Set a pot of broth, season the broth with pepper salt and spoon tip turmeric powder. Stir well. Adjust the yellow color with turmeric powder as you like. But don't add a lot, it will smell and taste.

Put Hong Kong flour, dissolve the water into the soup slowly. When the flour encounters heat, the broth gradually thickens. The thickness is about in the form.

💖 Tip 3 How to Make Chicken Eggs in Beautiful Strands

The trick of making chicken eggs into strands. Start by beating the chicken eggs and adding about 1-2 tablespoons of water. Beat enough to make the egg whites not wedge and the yolk break. We put water into the chicken eggs so that the egg meat is soft, not hard.

When the broth starts to boil gently, but not too much, use the broth ladle slowly to form a light whirlpool, slowly pouring the eggs into a thin cord.

When the egg touches the spinning hot broth, it ripens into beautiful thin streaks.

When the broth boils again, turn off the lights, add the alley onions and serve them.