| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
ts |
Water |
| 2 |
|
Scallions |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 6 |
c |
Stock |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Sherry |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Beat eggs and stir in water. Mince scallions. Blend cornstarch and
remaining cold water to a paste.
2. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt,
sherry and soy sauce.
3. Add cornstarch paste and cook, stirring,until soup thickens and is
smooth.
4. Reduce heat to low. Pour eggs in slowly, stirring constantly, until
they separate into shreds; then turn off heat. Garnish with minced
scallions.
NOTE: This is also known as Egg Flower or Egg Petal Soup.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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