Silky Prawn and Egg Ribbon Soup Recipe

丝质虾蛋花汤食谱

4.8

这道舒心的汤将精致的鸡蛋丝与多汁的虾融合在一起，汤汁清淡可口。鲜嫩的虾增添了新鲜的海鲜味，与鸡蛋的柔滑口感相得益彰。这是一道快速而营养的菜肴，非常适合简单而令人满意的一餐。

Ingredients:

  • 4杯鸡汤
  • 200 克生虾，去皮、去虾线
  • 2 个大鸡蛋，打散
  • 1 汤匙玉米淀粉与 2 汤匙水混合
  • 1 茶匙姜，磨碎
  • 2 根葱，切碎（另加一些用于装饰）
  • 盐，调味
  • 白胡椒，适量

Instructions:

  1. Prepare the broth
    1 Prepare the broth

    In a pot, bring the chicken stock, ginger, and spring onions to a boil. Add the prawns and cook for 2-3 minutes until they turn pink and opaque. Season with salt and white pepper to taste.

  2. Create the egg ribbons
    2 Create the egg ribbons

    In a small bowl, beat the eggs until smooth. Reduce the heat to low, then slowly drizzle the eggs into the simmering broth while stirring gently to form silky egg ribbons.

  3. Finish and serve
    3 Finish and serve

    Stir in the cornstarch mixture to slightly thicken the soup. Remove from heat, garnish with chopped spring onions, and serve hot.

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