Oyster Soup
Hot soup with super-greasy oysters, added Chinese herbs, egg yolk makes the soup even more quality
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Milk oysters 150 gram
Carrot 1 tuber
Corn 1 fruit
nắm tai mèo 2 cái
Shallot 5 tuber
Implementation Steps
01
Peeled shallots and put them into a frying pan until fragrant
02
Pour some oil out of the pan, Carrot chopped pomegranate seeds and put in to stir-fry then pour out a separate bowl. Then add a little oil to the pan, oysters in to stir-fry oysters to hunt, reduce water, pour white wine. White wine has the effect of eliminating the fishy smell of oysters.
03
Put another pot on the stove, bring about 1 liter of water to boil. Add carrots and sliced cat mushrooms. Cook for about 2-3 minutes to soften. Beat the egg into a bowl, beat well. Then slowly pour the eggs into the soup pot, stirring with chopsticks to prevent the clumps from forming.
04
You stir fry oysters, split corns. Seasoning to taste. Boil about 1p for the oysters are cooked evenly.
05
Pour the mixture of tapioca starch (or cornstarch) into the pot while the water is boiling slightly. Stir until viscous.
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