Hot And Sour Egg Drop Soup With Quail Recipes

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.

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.

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!