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How to Make Egg Drop Soup

egg drop soup

How to Make Egg Drop Soup

Egg drop soup, also known as egg flower soup, typically is a blend staple of Chinese cuisine. The trick is to get the eggs to form thin, silken strands rather than rubbery clumps in the soup. The secret lies in how the eggs poured into the broth. Egg drop soup is a wonderful accompaniment to spicy Asian food.

Egg Drop Soup Ingredients

eggs tomatoes onions

☞Main ingredients: Eggs
                                        ☞Spices and sauces: Black pepper 1/2 teaspoon
                                                                           Chicken broth 1can (10 oz)
                     ☞Garnishes: Tomato 1/2 cup (8 tbs)
                                                   Green onion 1/4 cup (4 tbs)
                     ☞Others: Corn starch 1 tablespoon
                             Sesame oil1/2 teaspoon

seasoning materials


Pour the chicken broth into a soup pot, add chopped pepper and tomatoes, then simmer them
While the broth is simmering, mix the corn starch and water together completely
Break the eggs and beat them
When the soup is boiling, add the mixture of corn starch and water and cover the pot to boil for a while
Slowly pour the beaten egg in the boiling soup and keep on stirring gently
Sprinkle green onion and sesame oil in the soup

Egg Drop Soup Nutrition Facts

egg soup

Each serving contains: Calories 81,
                                           2 g Carbohydrates, 
                                                 8 g Protein,
                                                       4 g Total Fat,
                                                              1 g Saturated Fat,
                                                                     106 mg Cholesterol,
                                                                             Trace Fibre, 866 mg Sodium.