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Full Online Book HomeLearning KitchenAsian - Soup - Egg Drop Soup By Becky
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Asian - Soup -  Egg Drop Soup By Becky Post by :kenmat Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1045

Click below to download : Asian - Soup - Egg Drop Soup By Becky (Format : PDF)

Asian - Soup - Egg Drop Soup By Becky

5 cups water
1 tbsp. plus 2 tsp. instant chicken bouillon
1/2 tsp. salt
1/2 tsp. msg, optional
3 tbsp. cold water
1 tbsp. plus 1 1/2 tsp. cornstarch
1 egg, slightly beaten
2 scallions or green onions with tops, sliced diagonally

Heat the 5 cups water, bouillon, salt and msg to boiling in a 2 quart pan.

Mix the 3 tbs. cold water with the cornstarch, then gradually stir into the broth. Boil, stirring, 1 minute.
Slowly pour egg into broth, constantly stirring with a fork to form shreds of egg. Remove from heat. Slowly stir once or twice. Garnish each serving with scallions.

Makes 6 servings, about 3/4 cup each.
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Asian - Soup -  Egg Drop Soup By Terrytx Asian - Soup - Egg Drop Soup By Terrytx

Asian - Soup -  Egg Drop Soup By Terrytx
3 cups canned chicken broth 1/4 teaspoon salt 1/4 teaspoon white pepper 1/2 teaspoon sugar 2 teaspoons cornstarch mixed with 2 teaspoons water 1 teaspoon dry sherry 1 egg, lightly beaten 1 whole scallion, thinly sliced Combine broth, salt, pepper, and sugar in a sauce pan. Heat just to boiling. Add cornstarch mixture to saucepan. Stir until the soup is thickened, about 1 minute. Add sherry and stir. With chopstick or a wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and garnish with scallions.

Asian - Soup -  Congee Asian - Soup - Congee

Asian - Soup -  Congee
Turkey or chicken bones 1/2 cup uncooked long grain white rice, rinsed 6 cups water Cook the bones, rice and water in a slow cooker on low for 4-6 hours, or brought to a boil and simmered on the stove in a covered pot for an hour and a half, stir occasionally to prevent sticking on the bottom. The consistency should be that of a thin porridge. Shortly before serving, you can stir in cooked chicken or turkey, chopped dried Chinese mushrooms (soak in water to rehydrate), preserved egg, Chinese preserved daikon or bamboo, and/or garnish bowls of congee with sprouts,