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Tuesday, 28 April 2015

Egg drop soup with Minced Beef and Cilantro

 Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

6oz. lean ground beef
1/2 tsp. salt
2 tsp. soya sauce
1 tpsp. dry sherry or Chinese Shaoxing wine
2 tsp. minced ginger root
3tbsp. cornstarch divided
3 cups chicken stock
2 large eggs beaten
1 cup cilantro leaves, coarsely chopped
salt and fresh ground white pepper to taste
1. Ina small bowl, combine beef, salt, soya sauce, sherry, ginger root and 1tbsp of the cornstarch. Mix well and set aside to marinate for 20 minutes
In a large saucepan or soup pot, bring chicken stock to a boil. Add beef mixture, a little at a time, stirring to loosen the particles; cook for 2 minutes
Dissolve remaining cornstarch in 2tbsp. water; stir mixture into soup. Return to a boil; stirring until soup is slightly thicken. In a slow stream, pour egg into soup, stirring vigorously; cook until eggs are set, about 30 seconds. Stir in cilantro. Season to taste with salt and pepper. Serve immediately.

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