ENOKI MUSHROOM AND EGG SOUP
— 10/16/20
Nutritious egg soup that can be easily cooked.
Cooking Master's Secret.
Soft egg soup can be made when not boiled for a long time.
Add starch water and mix quickly (add shrimp, bamboo shoots, shiitake, ginger, etc.) and make it a soft soup, so it can be enjoyed as a hot Chinese soup for a longer time. You can also use kelp broth instead of broth bag (Add kelp to water and cook for about 30 minutes, then boil. Remove the kelp when it starts to boil).
/Main Ingredients/.
1 egg /Side Ingredients/ 50g enoki mushrooms 1/2 green onion.
/Seasonings/.
Salt Sesame oil Black pepper Rice wine 1 Broth bag 2 cups of Water
How to Cook
1. Put a broth bag in a pot, pour lukewarm water, and soak out while preparing ingredients.
2. Add salt and rice wine to the egg and dissolve well.
3. Cut off the base of enoki mushrooms, wash and cut them in half. Chop the green onion finely.
4. Put the brewed broth over the fire and boil. When the broth starts to boil, remove the broth bag and pour the dissolved egg along chopsticks to spread out.
5. Add the enoki mushrooms and green onion, and add pepper powder and sesame oil. /Seasonings/ Salt Sesame oil Black pepper Rice wine 1 Broth bag 2 cups of Water
의견 등록
요리/음식
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