Chinese Egg Danhuatan Soup

7

• Time for preparing

  Contents

  • • 0.0.1 10 min
    • 0.0.2 Simple dish
    • 0.0.3 35.85kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  10 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  35.85kcal

• Rating

• Recipe

There are many egg soups in the world: there is Japanese soba, when on top broth and noodles pour in a broken egg, there is Italian straccella, where parmesan is added to the broth with a raw egg, there is French Turin and Georgian Ihirtma. We will cook at home Delicious Chinese Danhuathan. In the provinces of China, it is sometimes made with sprouted sprouts of soy or beans.

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Ingredients

0/9 ingredients

• Chicken stock – 1 L
• Sesame oil – 1/2 tsp
• Salt – 1/2 tsp
• Ground white pepper – to taste
• Turmeric – 1 pinch
• Chicken Egg – 3 pcs.
• Chives – 2-3 stems
• Corn starch – 1 tbsp
• Cold water – 125 ml

10 мин10 мин 35.85

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. At the heart of Chinese cuisine is the principle of “cook fast”, therefore, the products are finely cut, cooked over high heat and constantly mixed for uniform frying. This soup is being cooked but the principle remains the same.
2. Pour white sliced ​​rings into boiling chicken stock a piece of onion and a few thin plates of ginger. Boil 3 minutes.
3. Add dark sesame oil (it has a more pronounced taste), salt and pepper, pour turmeric.
4. Bay starch with ice water, shake it so that it is good mixed up.
5. Shake the eggs with a fork or chopsticks until smooth.
6. Mix the starch again, pour it in a thin stream in the pan. Repeatedly bringing the eggs to a boil in the same trickle.
7. The texture of the soup depends on the intensity of its stirring. Stir quickly – the pieces of the egg are small, slowly – large.
8. After removing the saucepan from the heat, add chopped green part of the onion.
9. After a couple of minutes, the soup can be poured.