take out 132/365
09/19/2011
AROUND THE WORLD IN 80 SKETCHES(or less) part 49
SB is harvesting some ingredients for his Chinese dinner. He couldn't decide on whether he wanted egg drop soup or bird's nest soup. The current occupant hasn't stock her shelves with eggs yet, so I guess we will be eating bird's nest soup.
Bird's nest soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup.
The edible bird's nests are among the most expensive animal products consumed by humans. The nests have been used in Chinese cooking for over 400 years, most often as bird's nest soup.
The Chinese name for bird's nest soup, yàn wō (燕窝), translates literally as "swallow's nest". When dissolved in water, the birds' nests have a gelatinous texture used for soup or sweet tong sui.
Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is also known as a simple-to-prepare soup in different European countries and Japan.
take out 132/365
09/19/2011
AROUND THE WORLD IN 80 SKETCHES(or less) part 49
SB is harvesting some ingredients for his Chinese dinner. He couldn't decide on whether he wanted egg drop soup or bird's nest soup. The current occupant hasn't stock her shelves with eggs yet, so I guess we will be eating bird's nest soup.
Bird's nest soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup.
The edible bird's nests are among the most expensive animal products consumed by humans. The nests have been used in Chinese cooking for over 400 years, most often as bird's nest soup.
The Chinese name for bird's nest soup, yàn wō (燕窝), translates literally as "swallow's nest". When dissolved in water, the birds' nests have a gelatinous texture used for soup or sweet tong sui.
Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is also known as a simple-to-prepare soup in different European countries and Japan.