HEALTH BENEFITS OF EGG DROP SOUP RECIPES

Steps:

• Crush garlic cloves (do not peel) and ginger slices with the flat of a chef's knife. Crush peppercorns with a heavy saucepan. Trim scallions and separate green and white portions; slice greens and reserve. Tuck the garlic, ginger, peppercorns and some scallion whites into a tea infuser (or cheesecloth bag) and place it in a large saucepan.
• Pour chicken broth and 1/3 cup rice wine (or sherry) into the saucepan; bring to a boil. Boil, uncovered, until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface. Remove the tea infuser and adjust heat to maintain a simmer.
• Whisk egg, egg white and the remaining 1 teaspoon rice wine (or sherry) together in a small bowl. Slowly pour a steady stream of the egg mixture into the simmering broth as you stir the soup with a spoon. Remove from the heat, stir in sesame oil and season with ground pepper. Ladle into bowls and serve, garnished with scallion greens.

Steps:

• Prepare a fresh sweet corn or purchase niblet from supermarket.
• Chop the sweet corns with knife; keep 1/2 of the sweet corns in a small bowl.
• Add the left sweet corns and 3/4 L clean water in food processor to make the basic juicy sauce. Filter the liquid out. Bring the corn juice to a boiling in a pot.
• Add the left half of sweet corns and cook for around 4 minutes. Add salt at this time.
• During the process, use high fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop continually. And in one direction please.
• Mix cornstarch with around 1 tablespoon of water and then add the water starch to the soup. Bring to boiling again. Serve hot with spring onions garnished and sesame oil.