| Tomato & Egg Flower Soup ~ Chinese soups are quite easy, as is most Chinese cooking. What many call Egg Drop Soup actually is called Egg Flower Soup. It has many variations such as Sliced Beef, Tomato and Egg Flower Soup. Another popular soup is Hot n' Sour Soup. When cooking Chinese dishes it will serve you well to remember to cut, shred, or chop all your ingredients using more or less the same method. If you use a julienne cut on one, then try to use the same cut on the rest (if possible). When preparing Chinese dishes you will find it a lot easier to break the ingredients down into small groups (bowls if you will). The preparation of many Chinese dishes is a fast cooking process. It is critical that you have your ingredients ready at the proper time. * Group 1 1 tomato, seeded & diced 1 tbsp chopped green onion 1 tbsp soy sauce * Group 2 6 cups Superior Stock (you may substitute with chicken stock) ½ tsp salt * Group 3 4 tbsp cornstarch mixed with 5 tbsp water * Group 4 2 tbsp chopped green onions dash of pepper (white pepper preferred) * Separate ingredients 2 eggs lightly beaten 2 pieces bean curd, diced (4 pieces in a box) 3 tbsp oil Heat the wok then add 3 tbsp oil. Stir fry group 1 over medium heat. Add 1 tbsp soy sauce then add group 2 and the bean curd, bring to a boil. Add mixture group 3 to thicken, stir. Slowly add eggs in a thin stream, stir slowly but constantly and turn off the heat. Add group4, mix and serve. Serves 6 |
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