BETTER THAN TAKEOUT - Easy Egg Drop Soup in Two Ways
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Egg drop soup also is known as egg flower soup. You probably ordered it many times from a Chinese restaurant. Today, I am going to show you 2 easy ways to make it.
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Basic egg drop soup [serve 2]
- 2 cups of chicken stock
- The white part of the onion
- 1.5 tbsp of cornstarch + 1.5 tbsp of chicken stock
- 2 eggs
- 1/2 tsp of salt or to taste
- 1/4 tsp of white pepper
- The green part of the onion for garnish
Tomato egg drop soup [serve 2]
- 1 small tomato diced
- 1 clove of garlic grated
- 1 tsp of ginger finely diced
- 1/2 tbsp of white of the spring onion
- 2 tsp of oil
- 1/2 tsp of salt or to taste
- 1 tsp of sugar
- 2.5 cups of chicken stock
- 1.5 tbsp of cornstarch + 1.5 tbsp of chicken stock
- 2 eggs
- Some spring onion for garnish
INSTRUCTION FOR THE BASIC EGG DROP SOUP
- Crack 2 eggs and beat it well.
- In a clean pot. Pour in 2 cups of chicken stock and add some white part of spring onion. You can also use water, but chicken stock provides much more flavor. Bring this to a boil.
- While waiting, mix 1.5 tbsp of cornstarch and 1.5 tbsp of water together.
- When the chicken stock is boiling. Slowly pour in the cornstarch water and stir it at the same time so it doesn’t clump up. In less than a minute, the stock should be slightly thickened.
- Next, it is the egg drop part. Make sure you stir it while adding the egg. In this way, you create an extra silky egg drop soup.
- Add some salt and white pepper to taste. Serve it in a bowl. Sprinkle some spring onion.
This is the most basic egg drop soup that you will find in your local Chinese restaurant. In my family, we usually make the one that has tomato in it.
INSTRUCTION FOR THE TOMATO EGG DROP SOUP
- Diced a small tomato
- Add some oil to the pot, along with some aromatics - grated garlic, ginger, and a little bit white part of the spring onion. Stir them until fragrant.
- Add in the diced tomato. Saute it for about a minute. You will see the tomato became saucy. Add some sugar and a salt to taste. If you want to be creative, you can add some protein at this point, such as minced meat, tofu slices. I just want this soup to be simple, salt and sugar is enough to make a good flavor.
- The rest of the steps are the same. Bring this to a boil and pour in the cornstarch water. After the soup got thicken up, stir in the egg as well.
- Serve it in a bowl. Sprinkle some spring onion.
This is the style that my family makes all the time. It has a little touch of sweet and sour taste. It is very nice for such quick and easy soup. Usually, this is no the only dish that you will have on your dinner table. We will serve it with other dishes like stir-fry recipes or meat main dish. It is so soft, creamy, silky, It can go with almost any food. It is very cheap but it comforts your heart.
BETTER THAN TAKEOUT - Stir Fry Beef Udon Noodles
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Beef Stir Fry Udon Noodles in Black Pepper Sauce (黑椒牛肉炒乌冬面) is a classic dish in Cantonese Cha Can Ting restaurant - super easy to make. We used a ton of black pepper in this recipe, the flavor really stands out, which pairs perfectly with the tender succulent beef. Udon noodle is slightly bouncy, meaty, and they are packed with flavors. Udon noodles is actually not a native Chinese ingredient, this is another hint that shows you HK is just a cuisine melting pot.
????RECIPE
INGREDIENTS (serves 2)
To marinate the beef
10.5 oz / 300 grams of beef
1/3 tsp of salt
1/3 tsp of baking soda
1 tsp of cornstarch
1 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
To season the noodles
14 oz / 400 grams of udon noodles
1 tbsp of freshly ground black pepper (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
To stir fry
2-4 tbsp of cooking oil
1 tbsp of finely minced garlic
1 tbsp of finely minced shallot
1/2 tbsp of minced ginger
8-10 oz of mixed vegetables
2 scallions cut into 2 inches long pieces
Instructions
Slice the beef into 1/4 of an inch thick slices. I like to use flank steak. Other tender cuts will also work.
Marinade the beef with salt, cornstarch, Chinese cooking wine, dark soy sauce, and baking soda. Baking soda will break down the meat fibers and tenderize the beef. It will give you that melt in your mouth texture.
Store bought Udon noodles are thick tightly con-packed in a package. Stir them in boiling water for a couple of minutes or until lossened up. Then immediately place them on a rack. The rest of the heat will evaporate the excess moisture. This is important because you don’t want soggy noodles.
Season the udon noodles with soy sauce, oyster sauce, fish sauce, dark soy sauce, and black pepper. This recipe uses 1 tbsp of black pepper, which is really strong. If you are serving kids, you can cut it down.
Turn the heat to high and heat the wok until smoking hot. Add cooking oil and stir the beef for 2 minutes or until the beef reached your desire doneiness. Remove from the wok and set it aside.
If the wok looks a bit dry, drizzle in a couple more tbsp of oil. Add the minced garlic, shallot, ginger along with the hard vegetables if you have any (such as celery, carrot, snow peas, broccoli). Stir over medium low heat for a few minutes or until the aromatics are slightly golden and the hard vegetables is a bit soft.
Turn the heat to high and toss in the seasoned Udon noodles. Use a pair of tongs to fluffy them and cook for a couple of minutes.
Toss in the scallions and leafy vegetables if you have any. Keep stirring until they are welted. Add the beef back to the wok. Keep mixing until everything is well mingled. Turn off the heat and serve.
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Pork Chow Fun Recipe (Learn to Make the Perfect Stir Fry Noodles)
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There was a noodle factory in my hometown, which was only 5 minutes walk from my house, so I grew up with fresh rice noodles. They are moist, tender, slightly chewy, fluffy, and don't break easily. However, I only have access to dried rice noodles since I moved to the USA. For this recipe, it is tricky to prepare thin rice noodles (angel hair thickness) for stir-fries; if you boil them, they break into short pieces easily; if you soak them in cold water, they lose the chewy texture. I found soaking them in hot water for a short time is the best way to maintain the texture and length. The noodles turn out just as good as fresh.
INGREDIENTS
To marinate the pork
200 grams of pork, cut into strips
1 tbsp of soy sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/4 tsp of baking soda (Amazon Link -
1.5 tsp of cornstarch (Amazon Link -
To season the noodles
150 grams of angle hair thin dried rice noodles
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
1/2 tbsp of lard
Others:
2 tbsp of pork lard or cooking oil for stir-frying
2 eggs
150 grams of mixed julienned vegetables (I used onion, carrot, bean sprouts, and chives)
Toasted sesame seeds as garnish (Amazon Link -
Chili flake to taste optional (Amazon Link -
INSTRUCTIONS
Marinade the pork with soy sauce, dark soy sauce, baking soda, and cornstarch, then set aside while prepping other ingredients. The baking soda tenderizes the meat, and the cornstarch prevents the meat from drying while stir-frying; with both ingredients, you get a juice, tender pork.
Bring a pot of water to a light simmer. Turn off the heat. Soak the angel-hair-thin noodles for 1 minute, then drain thoroughly. Note: Thicker noodles take a longer time to soak.
Season the noodles with soy sauce, oyster sauce, dark soy sauce, pork lard, and five-spice powder. Then mix and fluff the noodles until most strings are loosened and set them aside. Thin noodles like to tangle together. Pre-fluffing them makes the stirring much easier. Seasoning the noodles before stir-frying is beginner-friendly because you can take your time to prepare all the sauce to avoid rummaging around.
Julienne some vegetables (I used onion, carrot, bean sprouts, and chives). Although you can use whatever you have in your fridge, mixing different vegetables with multiple colors and textures will make the dish tastier and prettier.
Beat two eggs in a bowl and set aside.
Turn the heat to high and pre-heat your wok until smoking hot. Then add one tbsp of pork lard and fry the egg until set. Break the egg into bite-size pieces. Remove to the side.
Add one more tbsp of lard, then stir the marinaded pork over high heat until the meat changes color. If you don't like animal fat, use the oil you prefer.
Add onion and carrot, and stir for a minute, then add the rice noodles and the bean sprouts. Keep cooking and fluffing the noodles over high heat until you smell a toasty rice fragrance. If you are cooking a carbon steel wok, high heat is the key to preventing the noodles from sticking to the bottom and getting that unique wok hay flavor.
Add the chives, egg, toasted sesame seeds, and chili flake at the end. Keep tossing until the chives are welted. Enjoy!
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Meghan's Rude Answer Surprised Catherine On The Royal Balcony #shorts #kate #meghan
Numerous analyses have been conducted, and the general consensus on this is that: Meghan was somewhat dismissive of Catherine. Because the inquiry is respectful and appropriate for the ceremony's atmosphere. Catherine asked with kindness and a genuine concern for the new member's feelings, but the former actress's reply was surprisingly curt.
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