Actually the ones you posted are what I am used to seeing in Chinese restaurants. I have another one already that calls for pork chops. Right now for me, the simpler the better since I am not in my own kitchen using my own tools and cookware.
On 1/29/17, Danielle Ledet <singingmywa...@gmail.com> wrote: > Where is the shorter one you posted? I know you posted 2 and I only > see this one. > > On 1/28/17, Teresa Mullen via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: >> Never mind my question was answered from this email! LOL >> >> Teresa Sanchez sent from my iPhone >> >>> On Jan 27, 2017, at 10:30 AM, Sugar via Cookinginthedark >>> <cookinginthedark@acbradio.org> wrote: >>> >>> Chinese- egg drop soup >>> >>> With its steaming chicken broth and wispy egg strands, this soup is a >>> perennial favorite that you will reliably find on the menu at almost >>> every >>> Chinese restaurant. And it's also adaptable: You can easily turn egg >>> drop >>> soup into a hearty meal by adding leftover cooked chicken, pork, or >>> tomatoes >>> and other vegetables. >>> serves 4 as an appetizer >>> >>> 6 dried shiitake mushrooms >>> 6 cups Chicken Stock or Vegetable Stock >>> 1 teaspoon Chinese rice wine or dry sherry >>> 1/2 teaspoon grated fresh ginger 1 teaspoon sugar >>> 1/2 teaspoon salt >>> 1/4 teaspoon ground white pepper >>> 1 tablespoon cornstarch, dissolved in 3 tablespoons water >>> 1 large egg >>> 1 scallion, green part only, thinly sliced >>> >>> 1. Soak the shiitake mushrooms in warm water for 15 to 20 minutes. >>> Drain >>> and squeeze out the excess water, discard the stems, and thinly slice >>> the >>> mushroom caps. >>> >>> 2. Combine the mushrooms, chicken stock, rice wine, and ginger in a >>> medium >>> pot and bring to a boil. Reduce the heat to a simmer and stir in the >>> sugar, >>> salt, and white pepper. >>> >>> 3. Add the cornstarch mixture to the simmering soup and stir until the >>> soup >>> has slightly thickened-enough to coat the back of a spoon. >>> >>> 4. In a small bowl, whisk the egg lightly with a fork. Slowly pour the >>> egg >>> into the soup in a steady stream while continuously stirring with a long >>> spoon or chopstick. The egg should cook immediately and look like long >>> yellowish-white strands. Turn off the heat after you see the white >>> strands >>> to prevent the egg from overcooking. Ladle the soup into individual >>> bowls, >>> sprinkle the scallions on top, and serve. >>> >>> >>> The Chinese Takeout Cookbook >>> >>> "May you by your good life show your works >>> in the gentleness of wisdom. James 3:13" >>> -Sugar >>> >>> >>> >>> >>> --- >>> This email has been checked for viruses by Avast antivirus software. >>> https://www.avast.com/antivirus >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > How far you go in life depends on your being tender with the young, > compassionate with the aged, sympathetic with the striving and > tolerant of the weak and strong. Because someday in your life you will > have been all of these. > George Washington Carver > Email: singingmywa...@gmail.com > -- How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will have been all of these. George Washington Carver Email: singingmywa...@gmail.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
