"Duckie ®" > wrote in message
...
> Egg-Drop Soup
>
> Ingredients:
>
> 2 eggs, beaten
> 1/2 tbsp sesame oil
> 5 tbsp wood ears, soaked
> 2 cups (500 ml) clear stock
> 2 oz (50 g) hearts of Chinese cabbages
> 3/4 tsp salt, or to taste
> 2 1/2 tbsp vegetable oil or lard
> 1/4 tsp MSG (optional)
>
> Directions:
>
> Wash and slice the wood ears and cabbage hearts.
>
> Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs
> and fry until
> browned on both sides. Remove and cut into small pieces. Set aside.
> Pour the
> stock into the wok and add the salt, wood ears, cabbage hearts, eggs,
> and MSG
> (optional). Bring to a boil and let boil 1 minute. Sprinkle with the
> 1/2 tbsp sesame
> oil, and serve.
>
>
> ~~
>
> MySpace URL:
>
> http://www.myspace.com/duckie067

My wife and son like egg drop soup, however I like hot and sour soup. One
thing I've noticed is none of the ethnic dining establishments in this area
seem to make anything properly. For instance the Egg-Drop Soup, sold by
every dining establishment via all you can eat buffets in this area, has
neither wood ears (a type of mushroom) or any kind of cabbage whatsoever.
None of the dining establishments in this corner of the world seem to make
Hot and Sour Soup properly either as they rarely incorporate any of the
ingredients I see in online recipes. For instance this recipe fails to
suggest a thickening agent used to take any stock to a creamy coating the
back of a spoon liquid other than copious amounts of rendered pork fat ie:
Lard.