Enoki Mushroom and Egg Drop Soup

Name: Enoki Mushroom and Egg Drop Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful Enoki mushroom; 2s Fungus; 1 stage carrot; 2 pcs egg; Some chopped green onion; Some ginger; 1 tablespoon salt; 1 tablespoon Chicken Bouillon Powder; 1/2 spoon sesame oil; Some Water starch

by Sake light tea

4.7 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

As the saying goes ~ Drinking soup before meals is nutritious and healthy, and Chinese soup culture has a long history. A Kuaishou egg drop soup has no technical content, but it enriches the table and warms the stomach. "

Enoki Mushroom and Egg Drop Soup

1. Put water in the pot, add green onion and ginger, and add salt. Put the salt according to personal taste, but not too much

2. Add chicken broth to a boil

3. Add shrimp skins. We also call dried shrimps sea rice here. A little bit of it can replenish calcium

4. Wash enoki mushrooms and chop finely, wash and chop carrots with fungus.

5. Put the chopped ingredients in the soup pot and bring to a boil. If you like soft and rotten, you can cook for a while

6. Adjust the amount of water starch, slowly pour it into the pot, and constantly push it evenly with a spatula

7. Turn the pot on a low heat, beat the eggs into egg liquid, use chopsticks to grate a little, let the egg liquid slowly flow into the pot

8. Pour in sesame oil

9. Sprinkle in the coriander. I use frozen coriander. Wash the uneatable coriander, chop it and freeze it in the refrigerator. Take it out a little every time you eat it.