Description
A Xian Doujiang with doubled mildness, made by beating a raw egg at the bottom of the bowl before pouring hot soy milk, allowing the heat to soft-boil the egg.
Restaurants serving Egg Drop Xian Doujiang
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Unsweetened soy milk
- Egg
- Black vinegar
- Dried shrimp
- Youtiao
- Sesame oil
Instructions
- [Authentic Recipe]
- Crack a fresh raw egg into the bottom of a bowl and beat well with chopsticks.
- Add regular Xian Doujiang seasonings (black vinegar, soy sauce, sesame oil), dried shrimp, and chopped zha cai (or caipu).
- Vigorously pour piping hot (must be over 90°C, right before boiling) unsweetened soy milk from a height directly onto the egg.
- The heat soft-boils the egg into a beautiful 'egg drop (Danhua)' while the vinegar simultaneously curdles the soy milk into soft tofu.
- Top with youtiao and scallions. The egg makes the sharp vinegar acidity very mild.
Learn more Spice, substitutes, tips
Key spices
Sesame oil
Substitutes at Japanese supermarkets
Unadjusted soy milk, Store-bought croutons
Pairing
Shaobing(Taiwanese baked flatbread)
Trivia
[For Everyone] The most recommended customization for those who dislike black vinegar's tartness or want a solid protein boost in the morning. If the menu says 'Jia Dan (add egg)', you can get this.
Eating tips & etiquette
[Unique Eating] Use a spoon to heavily stir the golden soup—where soft-boiled egg drop and curdled soy milk have integrated—from the bottom before slurping!
Allergen
Soy, Egg, Wheat, Shrimp, Sesame