This soup is very attractive appearance. Beaten eggs are filtered into the hot soup will beautify a way
for 4 people
75g bamboo shoots, sliced thin matchsticks form
4 Chinese black mushrooms, soaked 15 minutes in hot water
900 ml chicken stock
1 tablespoon wine vinegar
2 tablespoons thin soy sauce
salt and ground pepper
1 / 2 tablespoons cornstarch, mix with a little water
1 egg
10 leaves of chives
how to cook
1. boiled bamboo shoots in boiling salted water for 3 minutes. rinse, drain and set aside
2. mushrooms boiled in salted boiling water for 10 minutes. rinse, drain and set aside
3. broth boil and add the bamboo shoots, mushrooms, vinegar, and soy sauce. season with salt and pepper to taste. cook for 10 minutes
4. enter the cornstarch diluted with water and let the soup boil again
5. Reduce the heat, beat eggs well, insert the eggs into a sieve and add into soup by shaking the above soup.
6. Sprinkle with chopped chives and serve hot in soup
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