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Ingredients for Chinese Corn Soup
Cooking Chinese Corn Soup
Finishing Chinese Corn Soup
Ingredients for Chinese Lettuce & Beef Soup
Slicing Lettuce & Beef for Chinese Soup
Finishing the Lettuce & Beef Chinese Soup
Ingredients for Chinese Steamed Egg Custard
Mixing Ingredients for Chinese Egg Custard
Steaming Chinese Egg Custard
Finishing the Chinese Steamed Egg Custard
Garnishing the Chinese Steamed Egg Custard
Ingredients for Chinese Tomato Scrambled Eggs
Beating the Eggs & Chopping the Onions for Chinese Scrambled Eggs
Peeling & Chopping Tomatoes for Chinese Scrambled Eggs
Cooking & Garnishing Chinese Scrambled Eggs
Ingredients for Chinese Stir-Fry Beef Recipe
Peeling the Ginger & Garlic for Chinese Stir-Fry Beef
Preparing the Shallots & Beef for Chinese Stir-Fry Beef
Making the Sauce for Chinese Stir-Fry Beef
Making Chinese Stir-Fry Beef
Ingredients for Chinese Steamed Fish
Preparing the Fish Fillet for Chinese Steamed Fish
Cutting the Ginger & Green Onion for Chinese Steamed Fish
Steaming the Fish Fillet for Chinese Steamed Fish
Garnishing the Chinese Steamed Fish Fillet
Ingredients for Chinese Stir-Fry Potatoes
Cutting Potatoes for Chinese Stir-Fry Potatoes
Cutting Garlic & Chili Pepper for Chinese Stir-Fry Potatoes
Garnishing Chinese Stir-Fry Potatoes
Ingredients for Chinese Stir-Fry Cabbage
Making Chinese Stir-fry Cabbage
Cutting the Cabbage for Chinese Stir-fry
Summary: How to finish Chinese corn soup; learn more about making Chinese food in this free cooking video.
"Also, we would put 2 tablespoons of water and mix it with the cornstarch so that it would become a thickening agent. Make sure you have to get rid of all the lumps inside the cornstarch. While the soup is boiling, lower the soup to low and be sure not to boil over. Add the salt. Add the cornstarch and make sure they are mixed well. Also, stir the soup once you have added the cornstarch otherwise lumps would form inside the soup. Then turn off the heat while stirring the soup. We would gently add our beating egg. Following the chop sticks and then we would gently move the beaten egg so the white egg would form over the corn soup. If you just turn your soup over and over, the egg would be confined and it would not look as pretty as the egg drops that you see in the restaurant. The soup is done."
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Comments
daves4 said
on 8/2/2008 Very interesting and simple recipe. It sounds very good.