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Addition to egg flour soup

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whitney 2024-02-20 14:21:23 -08:00
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1 changed files with 4 additions and 2 deletions
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recipes/docs/chinese/egg-flower-soup.mxd
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@ -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)