Ingredients: 2 eggs, 50 grams of soft tofu, 50 grams of water-fried fungus, 2 tablespoons of pepper, 2 tablespoons of vinegar, 1 tablespoons of soy sauce, appropriate amounts of sesame oil, salt, MSG, chopped green onion, and 2 tablespoons of water starch.

Teach you how to make spicy and sour egg drop soup, how to make spicy and sour egg drop soup

1. Crack the eggs into a bowl and stir well; wash the fungus and tear it into small pieces or shreds; cut the tofu into small pieces or thin strips and set aside.

2. Set the wok over high heat, add 1 tablespoons of oil, add a small amount of chopped green onion to the pan, pour about 700 grams of water, add tofu, fungus, salt, pepper, vinegar, monosodium glutamate and soy sauce to the pan and bring to a boil, add in water starch Mix well, pour the egg liquid evenly into the pot, when the egg drop just floats, add sesame oil, sprinkle with chopped green onion, and serve. The key points of hot and sour soup are a large amount of pepper and vinegar. In addition to eggs, tofu, and fungus, other main ingredients can also be added according to personal tastes, such as squid slices and shredded pork. You can also add water directly to this dish without boiling it in the pot first. Clear soup is better. Chicken powder can be used instead of MSG. Use a wok to stir-fry to avoid uneven coagulation and sticking to the bottom of the pot after hooking up the water starch. Add the egg liquid evenly and cook it. The egg blossoms will not be tender if it takes too long.