From 882b4f7bcf6428a1d1fb3926d8447a3e009fe65f Mon Sep 17 00:00:00 2001 From: whitney Date: Tue, 20 Feb 2024 14:21:23 -0800 Subject: [PATCH] Addition to egg flour soup --- recipes/docs/chinese/egg-flower-soup.mxd | 6 ++++-- 1 file changed, 4 insertions(+), 2 deletions(-) diff --git a/recipes/docs/chinese/egg-flower-soup.mxd b/recipes/docs/chinese/egg-flower-soup.mxd index dcb1ae4..b20491a 100644 --- a/recipes/docs/chinese/egg-flower-soup.mxd +++ b/recipes/docs/chinese/egg-flower-soup.mxd @@ -18,6 +18,7 @@ It's pretty good regardless of the exact ratios. Also I\'m a fan of excess peppe 1/3 cup water (to mix with cornstarch) 3 eggs lightly beaten 1 scallion +1/2 teaspoon shaoxing cooking wine (optional) 1/4 teaspoon msg (optional) 1/2 teaspoon turmeric (optional) ``` @@ -25,7 +26,7 @@ It's pretty good regardless of the exact ratios. Also I\'m a fan of excess peppe ```md title="Instructions" 1. Bring the chicken stock to a simmer in a pot. 2. Stir in sesame oil, salt, sugar, white pepper. Adjust to taste at this point. -3. If using, also stir in the msg and turmeric. +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. @@ -34,7 +35,8 @@ It's pretty good regardless of the exact ratios. Also I\'m a fan of excess peppe ``` ### Notes -Stir SLOWLY when adding in the egg for the best results. Stirring quickly yields a pretty homogenous result. +Stir SLOWLY when adding in the egg for the best results. Stirring quickly yields a pretty homogenous result. +Also give the cooking wine addition a try (thanks, mom) #![img alt](@site/docs/chinese/static/egg-flower-soup.png)