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Update egg flower soup recipe

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Jake Runyan 2024-06-18 22:50:29 -07:00
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recipes/docs/chinese/egg-flower-soup.mdx
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--- ---
sidebar_position: 3 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Egg Flower Soup # Egg Flower Soup
:::info <Tabs>
It's pretty good regardless of the exact ratios. Also I\'m a fan of excess pepper when sick. <TabItem value="photos" label="Photos" default>
::: The classic egg drop soup. Tastes pretty similar to the store, and super easy to make!
![img alt](@site/docs/chinese/static/egg-flour-soup.png)
</TabItem>
```mdx title="Ingredients" <TabItem value="ingredients" label="Ingredients">
4 cups chicken stock ```text title="Egg Flower Soup"
1/2 teaspoon sesame oil 4 cups chicken stock
3/4 teaspoon salt 1/2 teaspoon sesame oil
1/8 teaspoon sugar 3/4 teaspoon salt
1/8 teaspoon while pepper 1/8 teaspoon sugar
3 tablespoons cornstarch 1/8 teaspoon while pepper
1/3 cup water (to mix with cornstarch) 3 tablespoons cornstarch
3 eggs lightly beaten 1/3 cup water (to mix with cornstarch)
1 scallion 3 eggs lightly beaten
1/2 teaspoon shaoxing cooking wine (optional) 1 scallion
1/4 teaspoon msg (optional) 1/2 teaspoon shaoxing cooking wine (optional)
1/2 teaspoon turmeric (optional) 1/4 teaspoon msg (optional)
``` 1/2 teaspoon turmeric (optional)
```
```md title="Instructions" <Admonition type="info" title="Eyeball It">
1. Bring the chicken stock to a simmer in a pot. <p>It's pretty good regardless of the exact ratios. Also I'm a fan of excess pepper when sick.</p>
2. Stir in sesame oil, salt, sugar, white pepper. Adjust to taste at this point. </Admonition>
3. If using, also stir in the msg. cooking wine, and turmeric. </TabItem>
4. Mix the cornstarch and water together to make a slurry.
5. Before the solution settles, stir the soup continuously and drizzle in the slurry until the soup is the desired thickness.
6. Lightly beat the egg so that the egg and yolk don't completely mix together.
7. Stir with a ladle and slowly drizzle in the egg, making ribbons in the soup.
8. Top with scallions and extra white pepper if desired.
```
### Notes <TabItem value="instructions" label="Instructions">
Stir SLOWLY when adding in the egg for the best results. Stirring quickly yields a pretty homogenous result. 1. Bring the chicken stock to a simmer in a pot.
Also give the cooking wine addition a try (thanks, mom) 2. Stir in sesame oil, salt, sugar, white pepper. Adjust to taste at this point.
3. If using, also stir in the msg. cooking wine, and turmeric.
4. Mix the cornstarch and water together to make a slurry.
5. Before the solution settles, stir the soup continuously and drizzle in the slurry until the soup is the desired thickness.
6. Lightly beat the egg so that the egg and yolk don't completely mix together.
7. Stir with a ladle and slowly drizzle in the egg, making ribbons in the soup.
8. Top with scallions and extra white pepper if desired.
![img alt](@site/docs/chinese/static/egg-flour-soup.png) <Admonition type="info" title="Ribbons">
<p>
### References Stir SLOWLY when adding in the egg for the best results. Stirring quickly yields a pretty homogenous result.
https://thewoksoflife.com/egg-drop-soup/ Also give the cooking wine addition a try (thanks, mom)
</p>
</Admonition>
</TabItem>
<TabItem value="references" label="References">
https://thewoksoflife.com/egg-drop-soup/
</TabItem>
</Tabs>