Ingredients:
Chicken Stock. . . . . . . . . . . . . 6 Cups
Vinegar. . . . . . . . . . . . . . . . . . . . . . 2 Tbsp
Chinese Salt. . . . . . . . . . . . . . . . .1 Tsp.
Salt And Black Pepper. . . . . To Taste
Sesame Seeds Oil. . . . . . . . . . .½ Tsp.
Egg. . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 No.
Spring Onions. . . . . . . . . . . . . . . . .2 No.
Preparation:
Boil The Chicken Stock; Add Salt, Black Pepper, Sesame Seed Oil And Chinese Salt Into It.
Beat The Eggs; Slowly Pour The Eggs Into The Soup.
Stir It Once Or Twice And Add Chopped Spring Onions.
Serve Hot.
You can serve with your family and friends.
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