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Post by marlaoh on May 14, 2003 5:57:54 GMT -6
Chi Tan T'ang (Egg Drop Soup) www.iwon.com 8 cubes chicken bouillon 6 cups hot water 2 tablespoons cornstarch 2 tablespoons soy sauce 3 tablespoons distilled white vinegar 1 green onion, minced 3 eggs, beaten 1 In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once. Makes 1 -1/2 quarts
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