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Egg-Bubble Soup - Beijing-Hebei Style

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 eggs -- (250 g) beaten

  3. 1/8 teaspoon pepper

  4. 3 1/2 ounces lard or vegetable oil -- (100 g)

  5. 1 teaspoon scallions -- chopped

  6. 1 1/2 teaspoons salt -- or to taste

  7. 1 teaspoon msg

Instructions Jump to Ingredients ↑

  1. Heat the oil in a work over low heat to about 350oF (175oC), or until a piece of scallion green sizzles and moves around when dropped in the oil.

  2. Add the eggs and fry until the egg solution bubbles but has not yet begun to brown.

  3. Add 4 cups (1 liter) of water.

  4. Stir in the salt, MSG, and pepper. Simmer until fragrant.

  5. Pour the soup into a tureen, sprinkle with scallions, and serve.

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