Towel Gourd and Egg-drop Soup

250 grams (5/9 lb) towel gourd
4 eggs
4 grams (2/3 tsp) salt
2 grams (1/2 tsp) sesame oil


Remove the skin and seed of the gourd and cut into slices. Whip up the eggs in a bowl. Put 750 grams (1.5 cups) of water into a pot and heat it. When it boils, put in the gourd slices and bring it to boil again. Add the eggs, skim off the foam, add MSG and salt, sprinkle on the sesame oil and pour out into a soup bowl. It is ready to serve.

Features: The soup is clear with a good combination of colors, green gourd, yellowish eggs.

Taste: Refreshingly delicious.

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