Name: Hot and Sour Egg Crust Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs egg; 100g Tenderloin; 250g Bean sprouts; 100g Enoki mushroom; 2 pcs tomato; 2 tablespoons Corn oil; 2 pieces shallot; 2 tablets ginger; 4 Wild Sansho; 1 tablespoon ketchup; 6g salt

Hot and Sour Egg Crust Soup

by Jamie 4448303

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In this scorching summer, come to a bowl of hot and sour soup, a special meal, appetizer, hurry up and try if you like it!

Hot and Sour Egg Crust Soup

1. Beat the eggs, add a little salt, water starch and mix well

2. Brush oil in the pan, pour the eggs, spread them into egg skins

3. Shred egg skins

4. Soup the tomatoes with boiling water, peel them, and diced

5. Tenderloin cut into slices

6. Add the cooking wine, salt, and pepper to mix well by hand, then add cornstarch to mix well, and finally add corn oil to mix well, and marinate for about 10