黄瓜蛋花汤 Cucumber and Egg Drop Soup

黄瓜蛋花汤 Cucumber and Egg Drop Soup

黄瓜蛋花汤 

{材料} 黄瓜x 1条（去皮，切片备用）, 鸡蛋x 2 粒， 蒜碎适量

{调味料} 盐 2 小匙, 太白粉水 2大匙, 香油适量

{做法}

1. 鸡蛋打散成蛋液, 加入盐与胡椒粉少许备用.

2. 取一深锅烧热1大汤匙油爆香蒜碎后，倒入适量的水， 用大火煮滚后, 放入黄瓜片和调入盐拌搅均匀, 再加入太白粉水勾芡. 最后, 再顺时针方向淋入蛋液煮大约两分钟， 轻轻搅拌。

3. 最后, 倒入香油即可.

Cucumber and Egg Drop Soup

{Ingredients} Cucumber x 1 (skinless and sliced), eggs x 2, some chopped garlic.

{Seasonings} Salt x 2 tsp, corn flour solution x 2tbsp, sesame oil in proper amount.

{Method} 

1. Beat eggs with some salt and pepper in bowl. Keep aside.

2. Use a big pot to heat up 1tbsp oil to sauté chopped garlic till fragrant, then pour in water in proper amount. Bring it to boil under high heat, add in cucumber slices, season it with salt and stir well, then, thicken with corn flour solution. Lastly, gently stir the eggs in a clockwise direction and cooked for minimum 2 min.

3. Lastly, pour in sesame oil just before serving.

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