Spicy and sour veggies with black bean egg drop soup 酸辣蔬菜黑豆羹
This recipe offer you an inspiration to cook whatever vegetables and proteins left in your fridge and turn them into high profile restaurant dish with just a few structural ingredients such as starch, egg, pickled red chiles and Chinese dark vinegar. If you don't have Chinese vinegar, just use balsamic vinegar or any vinegar you have. If no pickled red chiles are handy, use crushed hot pepper.
Spicy and sour veggies with black bean egg drop soup 酸辣蔬菜黑豆羹
This recipe offer you an inspiration to cook whatever vegetables and proteins left in your fridge and turn them into high profile restaurant dish with just a few structural ingredients such as starch, egg, pickled red chiles and Chinese dark vinegar. If you don't have Chinese vinegar, just use balsamic vinegar or any vinegar you have. If no pickled red chiles are handy, use crushed hot pepper.
Cooking Instructions
- 1
Sautée veggies one by one in olive oil and set each aside.
- 2
Add back all veggies except green colour broccoli and black beans. Pour chicken stock and water to cover. Bring the soup into a boil and reduce it to simmer. Season the soup with pickled red chiles, fish sauce and vinegar.
- 3
Make a starch water by mixing 2 tsp of starch into half cup of cold water. Slowly pouring it into the soup, stiring with the other hand at the same time.
- 4
Beat two eggs and drop the the mixture into the soup. Stir very slowly so that the egg could turn into beautiful flowers. Adjust seasoning to reach desirable sour and spicy you want.
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