Hello and welcome to Fine Art of Cooking.
I'm Marie. Today we'll be making Chinese style egg drop soup. I'll be showing you two ways to do it. A seafood version and a vegetable version. Egg drop soup is high in protein and low in calories, and it's delicious. Let's do the seafood version first. This recipe makes enough for four to five servings. For that we'll need a 8 oz of shrimp and 8 oz of fish fillet. This shrimp has already been cleaned and de-veined. Slice it in half, lengthwise. Cutting it this way will make it have a pretty spiral shape after cooking. We'll slice the fish about 1/3 of an inch thick. You want it thin to cook quickly but not so thin that it falls apart in the soup. After cutting, marinate the meat with 1 teaspoon of corn starch and one teaspoon of soy sauce. Gently mix until everything is well distributed. Then rub in one teaspoon of vegetable oil. The oil coats the meat and seals in it's juices, and also flavors the soup. Marinate the fish exactly the same way. Set them aside for about 20 minutes. While the meats are marinating, let's prepare the eggs. We'll use 4 in this recipe. First, separate the yolks from the whites. Beat the egg white until the texture is loose and liquid-like. This is important because it makes pouring it into the hot soup easier. The yolks only need to be lightly beaten and they are ready to go. There are two reasons
why we separated the yolks and whites. First is for the distinct colors. Without
that we have just one boring dull yellow. And second is to enjoy the different
taste textures. The white definitely feels and tastes different from the yolk. We'll need a slurry for the soup. Dissolve one heaping tablespoon of
corn starch into 3 tablespoons of water. This is for thickening the soup so it has a smoother texture. We'll be using 5 cups of chicken soup stock. Or if you want it really quick and easy you can improvise with chicken flavor bouillon
cubes. Either way works. So, all our ingredients are prepped and
ready to go. From here on we need to take about eight minutes to finish
cooking the soup. We'll first bring the soup stock to a rolling boil. I'm using medium to high heat and it takes about four minutes. Now gently drop in the meat. Give it a light stir and wait for the
soup to return to a gentle boil. Then add the slurry, salt, and white pepper to taste. let's check on the meat pieces. They're cooked when they're no longer translucent. Once the meat is cooked, turn down the heat to a low simmer. Dribble the egg into the soup in a circular motion while maintaining a steady stream. Drop the white first, and then follow with the yolk. Don't stir the pot until the egg is cooked. It takes only 10 to 15 seconds. If you stir too soon it will break up the eggs into small droplets and make the soup too cloudy. You don't want that. Look at the colorful white and yellow? That's what we're aiming for. Okay, our seafood egg drop soup is done. Ahh..before I forget, let me show you
the shape of a shrimp after cooking. See how it curled into a pretty spiral? Now transfer the hot soup into a tureen or a large serving bowl. Garnish with chopped scallion for the
extra pop of color and flavor. Look how appetizing this is? Our second recipe is for those who
prefer not to use meat. you can substitute with vegetables. Here I have a mixture of corn, green peas, and carrots. Bring the soup stock to a rolling boil. add the vegetables, oil, salt, and white pepper to taste. From this point on we'll follow the same procedure as we did with the previous version. So I'll go through it quickly. Pour in the slurry. Dribble in the eggs. Wait for about 10 seconds and turn off
the heat. There you have it, a quick and easy egg
drop soup with vegetables. Bon appetit! Thank you for watching. If you've
enjoyed this video, remember to give it a like, share, and subscribe. I'll see you next week with another of my favorite recipes.
