Bagaimana memasak Chinese egg drop soup (sup telur) Nikmat

Chinese egg drop soup (sup telur). Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. Egg drop soup was always her first choice. You don't need to add tons of spices like star anise and cloves because it overpowers the delicate egg flavor.

Creating a delicious broth and perfect, silken strands of egg are intimidating. Egg drop soup recipe 蛋花汤 is the easiest Chinese soup recipe to prepare. The home cook style Chinese egg drops soup is well-known wherever there is a large Chinese community. Kita bisa belajar membuat Chinese egg drop soup (sup telur) menggunakan 13 bahan dan 7 langkah. ini cara kamu memasak.

Berikut bahan Chinese egg drop soup (sup telur)

1. berikut 4 cup kuah kaldu ayam (biar ga pake micin atau penyedap rasa lain).
2. menyiapkan 3 batang bawang daun, potong potong, pisahkan bagian yang putih dan hijau.
3. berikut 1 butir bawang putih.
4. menyiapkan 2 cm ruas jahe, memarkan atau hanya dipotong saja.
5. menyiapkan 1/4 sdt merica.
6. kamu butuh garam secukupnya dan gula sedikit saja.
7. menyiapkan 1 sdm saus tiram (optional).
8. kamu butuh 2 sdm minyak wijen.
9. kamu butuh 4 sdm tepung maizena/tapioka/kanji, campur dengan sedikit air.
10. berikut 4 butir telur, kocok dulu (seperti membuat telur dadar).
11. berikut jamur tiram / jamur kancing (optional).
12. menyiapkan 100 gr ayam yang sudah direbus, potong dadu.
13. kamu butuh sedikit kunyit/kunir untuk pewarna, biar gak pucat supnya :).

It is especially prevalent in America which has become the regular items on the menu along with other American. Making these soups during the winter months. Chinese egg drop soup is broth based soup with main ingredients being chicken broth, corn starch and eggs with green onions, soy sauce. Homemade egg drop soup has no added colors and you opt for low-sodium chicken stock and soy sauce to make the soup thus keeping health factor in mind.

berikut langkah cara membuat Chinese egg drop soup (sup telur)

1. Masukkan kuah kaldu ayam, bawang daun yang bagian putih saja, bawang putih, kunyit, dan jahe, tunggu sampai mendidih, kecilkan api.
2. Masukkan potongan ayam dan jamur, masukkan merica, gula, garam, dan saus tiram, aduk rata.
3. Masukkan campuran tepung maizena/tapioka/kanji, aduk sampai kuah mengental sesuai selera ya.
4. Masukkan telur, diamkan sebentar, biarkan setengah matang dulu, baru diaduk sampai terpotong-potong (hancur) menjadi bagian kecil.
5. Masukkan bawang daun yang bagian hijau dan minyak wijen.
6. Sajikan hangat yakkk.
7. Bisa banget ditambah sayur-sayuran misal jagung, kacang polong, sawi, baby pokcoy, dan wortel, saya tidak pakai karena pada resep ini telur adalah komponen utama. Kalo kebanyakan menggunakan sayur atau bahan pelengkap lain malah jadi sup sayur ya bukan sup telur :D. Bumbu yang digunakan pun tidak terlalu banyak agar rasa telur tidak hilang..

Egg drop soup itself has no origin story, but food historians agree it's been around for a long time. Domestication of fowl for easy access to the protein in Versatility is the beauty of egg drop soup. Tastes vary across regions, with southerners preferring to thicken the broth with cornstarch, and. Egg drop soup (also called egg flower soup) is known as 蛋花湯 in Chinese. In its simplest form, the only ingredients needed are the broth itself, eggs, and spring onion (also known as green onions or scallions), but you can add extra ingredients to suit your taste buds.