蛋花汤
汤15 分钟4 份简单关于此食谱
丝滑舒适的中式餐厅经典菜，在家20分钟内即可完成。鸡蛋丝在香气四溢的金色汤中漂浮，用生姜和芝麻调味。这个可靠的食谱每次都能完美把握口感——细长柔软的蛋丝，风味浓郁满足，可与您最喜爱的外卖媲美。
步骤说明
- 1
In a small Mixing Bowl, whisk together the Cornstarch and Cold Water until completely smooth with no lumps. Set the slurry aside.
- 2
In a separate Mixing Bowl, crack in the 3 Eggs (plus the extra Egg Yolk if using) and beat well with a fork until the yolks and whites are fully combined. Set aside.
- 3
Pour the Chicken Broth into a medium Saucepan and bring to a gentle boil ^[over medium-high heat]. Add the grated Ginger, Soy Sauce, White Pepper, and Turmeric (if using). Stir to combine.
- 4
Give the Cornstarch slurry a quick re-stir (it settles fast), then pour it into the boiling Chicken Broth while stirring constantly. Continue to stir for about 1 minute until the broth thickens slightly and turns glossy.
- 5
Reduce the heat ^[to medium-low] so the Chicken Broth is at a gentle simmer — not a rolling boil. This is the key step: use a fork or chopstick to stir the broth in a slow, steady circular motion to create a gentle whirlpool.
- 6
While the Chicken Broth is swirling, slowly drizzle the beaten Eggs in a thin, steady stream from about 10 inches above the pot. For thinner, wispy strands, pour faster and stir more. For thicker ribbons, pour slower and stir less. Do not stir vigorously once the Eggs are added — let them set for 30 seconds.
- 7
Taste the soup and adjust seasoning with Salt as needed. Drizzle in the Sesame Oil and give one final gentle stir.
- 8
Ladle into bowls immediately and garnish generously with sliced Green Onions. Serve hot.
