Hot and sour egg soup
Ingredients: chicken essence,salt,garlic sprouts,Chinese cabbage,chili,carrots,bamboo shoots,fungus,pork,eggs,pepper,cooking wine,sesame oil,balsamic vinegar,soy sauce,onion,Jiang,sugar
Recipe Recommendations
- eggs two
- pork 50 grams
- carrots 50 grams
- bamboo shoots 50 grams
- Chinese cabbage 30 grams
- fungus 30 grams
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- chili appropriate amount
- garlic sprouts appropriate amount
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Hot and sour egg soup
1
Prepare ingredients.
2
Boil the bamboo shoots in boiling water and set aside.
3
Shred Chinese cabbage, carrots, bamboo shoots, and fungus respectively, beat eggs, shredded pork, and mix well with cooking wine and sugar.
4
Stir the mixed shredded pork until it changes color and serve for later use.
5
Saute chopped chives and ginger in oil.
6
Pour in cabbage, carrots, bamboo shoots, and fungus and stir fry.
7
Put all the fried ingredients into the casserole.
8
Add the stock.
9
Add pepper and simmer over high heat for 10 minutes.
10
Add light soy sauce.
11
Add balsamic vinegar and continue with salt.
12
Add some pepper.
13
Thrust with water starch.
14
Add the egg mixture and stir well.
15
Finally add the chicken essence and sesame oil.
16
Add garlic sprouts and turn off the heat.