Egg Drop Soup with Spanich

Ingredients:

spanich, egg, corn starch, black fungus, seasoning to taste.

Method:

1. Soak the black fungus into water for a while, then clean and rinse with water, drain.

2. Wash spanich, drain.

3. Beat eggs well.

4. Add water to sauce pan, bring to boil.

5. Mix corn starch with water, mix well.

6. Slowly dump the corn starch batter into pan, stirring pan while doing this.

7. Wait until water is boiling again, dump eggs into stainer, drain to pan.

Keep water boiling while you're doing this.

8. Add black fungus into pan, simmer for 1-2 minutes.

9. Seasoning to taste.

My favorite seasoning is salt, vinegar and a little tiny bit sugar.

10. Add spinach to pan, wait until spinach's tender.

11. Remove from heat, drop several drop of sesame oil, stir well.

12. Serve when it cool down a little bit.