Egg soup, also known as egg soup, is a favorite appetizer at Chinese restaurants. Many people want to cook this dish by themselves at home but are afraid of fishy or lumpy eggs. However, with just a little ingenuity and application of the recipe from 2 Beautiful, you can enjoy a delicious egg soup as good as at the store.
1. Ingredients
– Chicken eggs: 3 eggs
– Green onions: 1 plant
– Sake or cooking wine: 15ml
– Seasoning: soy sauce, pepper, seasoning, Korean shrimp paste (if any)…
2. How to do it
– Crack the eggs into a bowl, add a pinch of salt and sake and stir until dissolved.
– Scallions washed, chopped
– Pour the amount of water just eaten into the pot to boil, add chopped green onions.
– Then, pour the mixed eggs through a sieve, fork or chopsticks. If you don’t like the eggs to be lumpy, you can sift the eggs while stirring continuously clockwise on a slow speed. At the same time, avoid touching the egg fibers too much, making them glue, less attractive.
– When the egg floats on top, add shrimp paste, soy sauce and seasoning to taste.
– Finally, skim the top foam, turn off the heat and add a little pepper.
3. Some notes when cooking egg soup
– You should beat the eggs in one direction to avoid creating bubbles in the dish.
– If you want the soup to be as thick as the store, mix 1-2 tablespoons of tapioca starch/cornstarch with half a cup of water, stir well and add to the soup pot.
– You can add a little white sugar to the dish to create a sweeter taste.
– In addition to eggs, try adding some peas or diced carrots for an extra eye-catching dish. Note that carrots should be boiled before adding to egg soup!
Egg soup is easy to prepare, nutritious and good for the stomach. In addition, to make the soup above you only cost about 10,000 VND and 10 minutes to make. If you don’t know what to eat tomorrow morning, save this simple egg soup recipe to show off your talent right away! Good luck.
Đăng bởi: Phong Anh
