Chinese Egg Drop Soup Recipe

Chinese Egg Drop Soup Recipe 

Egg drop soup is one of the easiest Chinese soup to prepare. Chinese restaurants usually have high-quality soup stock as the base of the soup. We do not have this luxury of at home. But there is a workaround way. In this video, I want to share with you how do I prepare egg drop soup at home, with the quality that is able to compete with any Chinese restaurant. Let’s get into the detail. Alright. The first step is to bring my homemade chcken stock to a boil in a stockpot. Add the bacon, and the scallion, and ginger about one inch length, some white peppercorns. Bring it to a boil again. And then, simmer over low heat for half an hour. After half an hour, the stock has extracted al the flavor of the ingredients. Remove the solids. Strain and set aside. Combine the cornstarch and water to make a cornstarch slurry. Whisk into the stock and stir until the cornstarch is cooked and the soup is thicken. The next step is to make the egg ribbons. Beat the eggs in a bowl. Add some cornflour and combine well with the eaten egg until it is homogenous. Next, bring the stock to a boil. Reduce the heat to let the stock barely boiled. Stir the stock quickly in one direction to create a whirlpool. Pour the beaten egg into the stock while the whirlpool is still spinning, through the tines of the fork to prevent it from dripping in too fast. Let the soup to sit for ten seconds to let the egg strands to form. Stir again to break up any large pieces of egg. Pour the soup into a bowl. And garnish with scallion, chopped scallion. 

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