@islemr31:

isŁemŘ31
isŁemŘ31
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Monday 07 October 2024 19:12:49 GMT
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Rabi ychedlk fih ♥️🙏
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HIGH PROTEIN FANCY PANSY EGG DROP SOUP  Nutritional value: 12.5 g dietary fiber, 68.1 g protein, 170 g veggies Prep: 5 min Cook time: <10 min Serves: 2   Ingredients ·700 ml good-quality chicken (or vegetable) broth. Sub with stock if not available ·1 tsp grated ginger ·1 grated garlic clove ·2 eggs, whisked ·1 scallion, thinly sliced ·150 g canned or fresh corn kernels ·1 tsp neutral oil  ·1 tbsp corn starch ·1 can (or fresh) crab meat (optional, but highly recommended) ·salt and ground white pepper, to taste ·sesame oil to taste   Method: -Mix corn starch with 60 ml of cold broth and set aside -Heat oil in a soup pan over medium-high heat. When hot add garlic and ginger and sauté for 1 min, then add broth. When warmed, slowly whisk in the cornstarch mixture and bring it to a boil. Now reduce heat to a bare simmer and create a “whirlpool” in the broth by using a whisk or a fork to stir the broth in a circular motion. Then slowly pour whisked eggs into the soup as you continue to stir to create egg ribbons. The more rounds you stir, the finer and more delicate the egg strands become. Finally add corn and crab and cook for another 2 min. Then taste and season to your liking with salt and white pepper. Serve with scallions and a little drizzle of sesame oil   Tip: Store leftovers in an airtight container and store in the fridge for up to 3 days   #eggdropsoup #eggflowersoup #eggdrop #crabandcornsoup #souprecipe #EasyRecipe #indochinneserecipe #15minutemeal #HealthyRecipe #gutfriendlyrrecipe #guthealthrecipes #glutenfreerecipe
HIGH PROTEIN FANCY PANSY EGG DROP SOUP Nutritional value: 12.5 g dietary fiber, 68.1 g protein, 170 g veggies Prep: 5 min Cook time: <10 min Serves: 2   Ingredients ·700 ml good-quality chicken (or vegetable) broth. Sub with stock if not available ·1 tsp grated ginger ·1 grated garlic clove ·2 eggs, whisked ·1 scallion, thinly sliced ·150 g canned or fresh corn kernels ·1 tsp neutral oil ·1 tbsp corn starch ·1 can (or fresh) crab meat (optional, but highly recommended) ·salt and ground white pepper, to taste ·sesame oil to taste   Method: -Mix corn starch with 60 ml of cold broth and set aside -Heat oil in a soup pan over medium-high heat. When hot add garlic and ginger and sauté for 1 min, then add broth. When warmed, slowly whisk in the cornstarch mixture and bring it to a boil. Now reduce heat to a bare simmer and create a “whirlpool” in the broth by using a whisk or a fork to stir the broth in a circular motion. Then slowly pour whisked eggs into the soup as you continue to stir to create egg ribbons. The more rounds you stir, the finer and more delicate the egg strands become. Finally add corn and crab and cook for another 2 min. Then taste and season to your liking with salt and white pepper. Serve with scallions and a little drizzle of sesame oil   Tip: Store leftovers in an airtight container and store in the fridge for up to 3 days   #eggdropsoup #eggflowersoup #eggdrop #crabandcornsoup #souprecipe #EasyRecipe #indochinneserecipe #15minutemeal #HealthyRecipe #gutfriendlyrrecipe #guthealthrecipes #glutenfreerecipe

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