Hot and sour egg soup
By MyrticeSwift
Suitable for cold weather, drink a bowl to warm and appetizing.
Recipe Recommendations
- eggs of 2
- pork 50 grams
- carrots 50 grams
- bamboo shoots 50 grams
- Chinese cabbage 30 grams
- fungus 30 grams
- salt appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- water starch 2 tablespoons
- pepper 1 scoop
- chili of 2
- garlic sprouts a little
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Hot and sour egg soup
1
Shred pork, mix well with cooking wine and sugar, pour oil into the pan, stir fry, change color, and serve for later use.
2
Boil the bamboo shoots with boiling water and shred them for later use.
3
Pour oil into a wok and saute chives and ginger, add in the chopped cabbage, carrots, bamboo shoots, and fungus, stir fry well and set aside.
4
Take a casserole and add all the fried ingredients.
5
Add stock and pepper and cook for 10 minutes.
6
Add a spoonful of delicious flavor.
7
Add 2 tablespoons of balsamic vinegar and continue to cook with salt for 5 minutes.
8
Add some more pepper.
9
Thicken the soup with water starch.
10
Pour in the beaten egg mixture and stir well.
11
Finally add chicken essence, sesame oil, and garlic sprouts and turn off the heat.