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2023-09-11 05:02:25

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Sharing the easiest and most comforting soup with tips on how to perfect EGG DROP SOUP from Papa tea himself! 🥹 Recipe: Egg drop soup Serves 1-2 1/3 cup frozen peas, carrots corn, mixed together 2 cups chicken broth, low sodium 2 large eggs, whisked 1/2 tsp kosher salt (adjust with less if using table salt) 1/2 tsp chicken bouillon 1/2 tsp sugar 1/8 tsp ground white pepper 1/8 tsp turmeric powder (for color) Sesame oil to taste Green onions for garnish Slurry: 2 tbsp cornstarch 3 tbsp water 1. In a small pot, add chicken broth, salt, chicken bouillon, sugar, white pepper, turmeric powder and bring to a boil. 2. Combine cornstarch and water well to ensure that there aren’t any clumps. 3. Once broth is boiling, pour in slurry while stirring broth. It will thicken up instantly. 4. Add frozen veggies and a splash of sesame oil. Boil for 2-3 minutes. 5. Reduce heat to medium-low (make sure broth is no longer boiling). Do not stir. Pour in half of the eggs in a very slow and small stream. Carefully stir 1-2 times then pour in the other half and stir 1-2 times to create egg ribbons. Leave it alone. 6. Turn the heat to high. Bring to a boil and immediately turn off the heat. 7. Garnish with sliced green onions and enjoy! #eggdropsoup #eggflowersoup #chinesefood #takeoutfood #EasyRecipe #asianrecipe

Sharing the easiest and most comforting soup with tips on how to perfect EGG DROP SOUP from Papa tea himself! 🥹 Recipe: Egg drop soup Serves 1-2 1/3 cup frozen peas, carrots corn, mixed together 2 cups chicken broth, low sodium 2 large eggs, whisked 1/2 tsp kosher salt (adjust with less if using table salt) 1/2 tsp chicken bouillon 1/2 tsp sugar 1/8 tsp ground white pepper 1/8 tsp turmeric powder (for color) Sesame oil to taste Green onions for garnish Slurry: 2 tbsp cornstarch 3 tbsp water 1. In a small pot, add chicken broth, salt, chicken bouillon, sugar, white pepper, turmeric powder and bring to a boil. 2. Combine cornstarch and water well to ensure that there aren’t any clumps. 3. Once broth is boiling, pour in slurry while stirring broth. It will thicken up instantly. 4. Add frozen veggies and a splash of sesame oil. Boil for 2-3 minutes. 5. Reduce heat to medium-low (make sure broth is no longer boiling). Do not stir. Pour in half of the eggs in a very slow and small stream. Carefully stir 1-2 times then pour in the other half and stir 1-2 times to create egg ribbons. Leave it alone. 6. Turn the heat to high. Bring to a boil and immediately turn off the heat. 7. Garnish with sliced green onions and enjoy! #eggdropsoup #eggflowersoup #chinesefood #takeoutfood #EasyRecipe #asianrecipe

part 2🫶

Replying to @KissMyFatAsh Another Papa Tea recipe from the restaurant vault 🙌🏼 What’s the next recipe you wanna see? Lmk in the comments! ➡️ Recipe: Papa Tea Hot and Sour soup Serves 4-5 - [ ] 5 1/2 cups chicken stock (low sodium) - [ ] 5 oz firm tofu (1/4 of one normal package) cut into thin 1inch x 1/4 inch strips - [ ] 1 cup wood ear mushrooms or mushroom of choice - [ ] 1/2 cup bamboo shoot strips, strained Chicken: - [ ] 1/4 lb chicken thigh, cut into 1/4 inch strips - [ ] Salt and pepper to taste Seasonings & sauces: - [ ] 4 tbsp distilled vinegar - [ ] 2-3 tbsp sambal chili paste (depending on spice tolerance) - [ ] 2 1/2-3 tbsp soy sauce (adjust to taste) - [ ] 1 tbsp dark soy sauce - [ ] 2 tsp sugar - [ ] 1 tsp chicken bouillon - [ ] 1/4 tsp ground white pepper - [ ] 2 eggs, whisked - [ ] Slurry: 3 1/2 tbsp corn starch + 1/4 cup water - [ ] Green onions, sliced - [ ] Cooking oil 1. If using chicken, season with salt and pepper and marinate for 15 mins. Rehydrate wood ear mushrooms for 10 mins in hot water. Prepare all the veggies and tofu. 2. In a large pot, add oil, chicken, and garlic until garlic is fragrant. Add chili paste and cook chicken through. 3. Add mushrooms and bamboo shoots. Sauté for 2 mins. 4. Pour in chicken stock. 5. Season with vinegar, soy sauce, dark soy sauce, sugar, chicken bouillon, ground white pepper and sesame oil. Bring to a boil. 6. Add cornstarch slurry (add more than 3 1/2 tbsp if you want soup to be thicker). 7. Turn the heat down to medium. Add tofu. 8. Whisk two eggs together. Turn stove down to low (do not let it boil). Then slowly pour eggs in a thin stream around the pot. 9. Let eggs set for 20-30 seconds and then gently stir soup creating egg ribbons. 10. Garnish with green onions. Serve and enjoys! #hotandsoursoup #chinesefood #takeout #EasyRecipe #asianfood

Replying to @KissMyFatAsh Another Papa Tea recipe from the restaurant vault 🙌🏼 What’s the next recipe you wanna see? Lmk in the comments! ➡️ Recipe: Papa Tea Hot and Sour soup Serves 4-5 - [ ] 5 1/2 cups chicken stock (low sodium) - [ ] 5 oz firm tofu (1/4 of one normal package) cut into thin 1inch x 1/4 inch strips - [ ] 1 cup wood ear mushrooms or mushroom of choice - [ ] 1/2 cup bamboo shoot strips, strained Chicken: - [ ] 1/4 lb chicken thigh, cut into 1/4 inch strips - [ ] Salt and pepper to taste Seasonings & sauces: - [ ] 4 tbsp distilled vinegar - [ ] 2-3 tbsp sambal chili paste (depending on spice tolerance) - [ ] 2 1/2-3 tbsp soy sauce (adjust to taste) - [ ] 1 tbsp dark soy sauce - [ ] 2 tsp sugar - [ ] 1 tsp chicken bouillon - [ ] 1/4 tsp ground white pepper - [ ] 2 eggs, whisked - [ ] Slurry: 3 1/2 tbsp corn starch + 1/4 cup water - [ ] Green onions, sliced - [ ] Cooking oil 1. If using chicken, season with salt and pepper and marinate for 15 mins. Rehydrate wood ear mushrooms for 10 mins in hot water. Prepare all the veggies and tofu. 2. In a large pot, add oil, chicken, and garlic until garlic is fragrant. Add chili paste and cook chicken through. 3. Add mushrooms and bamboo shoots. Sauté for 2 mins. 4. Pour in chicken stock. 5. Season with vinegar, soy sauce, dark soy sauce, sugar, chicken bouillon, ground white pepper and sesame oil. Bring to a boil. 6. Add cornstarch slurry (add more than 3 1/2 tbsp if you want soup to be thicker). 7. Turn the heat down to medium. Add tofu. 8. Whisk two eggs together. Turn stove down to low (do not let it boil). Then slowly pour eggs in a thin stream around the pot. 9. Let eggs set for 20-30 seconds and then gently stir soup creating egg ribbons. 10. Garnish with green onions. Serve and enjoys! #hotandsoursoup #chinesefood #takeout #EasyRecipe #asianfood

#لم يكن العزاء ثلاثة أيام بل كان عمرآ باكمله#💔 #فقيدي_اشتقت_ٳليك #الله يرحمك يا اخي#💔

#لم يكن العزاء ثلاثة أيام بل كان عمرآ باكمله#💔 #فقيدي_اشتقت_ٳليك #الله يرحمك يا اخي#💔

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