Main Ingredients:
Egg: 70g (1 piece).
Additional Ingredients:
Daylily: 30g; Black fungus: 30g; Fried tofu: 30g; Broth: as needed.
Seasonings:
Salt: a pinch; Shredded scallions: a pinch; Shredded ginger: a pinch; Minced garlic: as needed (generous amount); Ground pepper: as needed (generous amount); Rice vinegar: as needed (generous amount); MSG: as needed.
Taste: Sour and Spicy; Cooking Method: Boiling; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Cooking Sour and Spicy Egg Drop Soup
Soak the daylily and black fungus in advance.
Cut the daylily, black fungus, and fried tofu into pieces for later use.
Shred the scallions and ginger, mince the garlic.
Soak the sweet potato starch in water.
Bring the broth to a boil in a pot (if there is no broth, water can be used as a substitute).
Add the daylily, black fungus, and shredded ginger, and simmer slightly.
Season with salt and MSG.
Drizzle in the sweet potato starch to slightly thicken the soup.
Stir continuously and simmer.
Take the egg, beat it evenly.
Pour the beaten egg into the pot to create egg flower shapes.
Add ground pepper and stir evenly.
Add rice vinegar (or aged vinegar).
Drizzle with sesame oil.
Finished product. The soup has a sour, spicy, and fragrant taste. This is the traditional method for making egg drop soup, but nowadays, ingredients like bean curd sticks, tofu skin, enoki mushrooms, tomatoes, etc., can also be added.
