Hot And Sour Egg Drop Soup With Quail Food

EGG DROP SOUP

Steps:

• Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
• Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
• Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
• Ladle the soup into bowls, top with scallions, and serve!

HOT AND SOUR EGG DROP SOUP WITH QUAIL

Steps:

• Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days. Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.
• To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir.
• Garnish with sesame oil, vinegar and herbs.

HOT AND SOUR EGG DROP SOUP WITH QUAIL

Steps:

• For the marinade: Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days.
• Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry the quail for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.
• For the soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs.

HOT PICKLED QUAIL EGGS

Steps:

• Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
• Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
• Allow properly sealed jars to sit at least 2 weeks before eating.

EGG DROP SOUP

Steps:

• Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes.
• Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.

EGG DROP SOUP W/ HOT AND SOUR VARIATION

Steps:

• Boil 2 cups water and add the bullion cube.
• For hot and sour variation add the additional ingredients now.
• Beat the egg in a bowl and drop it into the boiling broth a spoonfool at a time. Stir the soup between each egg drop.
• To thicken the soup mix 1 Tbsp corn starch in a little water. slowly add it to the soup mixture while stirring. Bring soup mixture back to a boil.

SWEET AND SOUR EGG DROP SOUP

Steps:

• Bring water to a rumbling boil in a saucepan.
• Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.
• When seasonings are dissolved and noodles are tender but not too soft, beat egg whites and yolk with a whisk. Slowly add beaten eggs by swirling them into the broth with your whisk. It should take the whisk 4 or 5 trips to get them all inches.
• When eggs are done, mix cornstarch and water. Slowly add cornstarch mixture while stirring to thicken soup. (Make sure there's enough water so you don't create a batter. You don't want lumps or dumplings forming.).
• Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
• Add carrot and crab meat. (I used cooked, leftover carrots. If you only have fresh carrots, cut them and then microwave until tender with a bit of water in a glass dish covered with plastic wrap.).
• Reduce heat to medium and cook a few minutes, until heated through.

EASY HOT AND SOUR EGG DROP SOUP

Steps:

• Heat water and cornstarch together.
• stir till cornstarch is dissolved.
• add all ingredients except for the the last three.
• bring to a boil and reduce to a simmer.
• cook about 10 min till onions in soup mix begin to soften.
• add green pepper and chile.
• continue to simmer another 5-10 minute.
• while stirring soup slowly drizzle egg into soup (you may not need to use the whole egg).
• continue to simmer until egg is no longer raw.
• ENJOY!