Finishing Chinese Corn Soup

"Hello my name is Hui on behalf of Expert Village. I'm going to show you quick and easy everyday Chinese dishes. 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."