Vanessa made two dishes in the South Arm Community Kitchen. She made spaghetti with meat sauce and Dried Bean Curd Egg Swirl Dessert Soup. I will not blog about the spaghetti recipe as I had blogged about it before. Her recipe is slightly different in that she used pork instead of meatballs and she added chopped celery in her sauce.
I love dessert soup. This Dried Bean Curd Egg Swirl Dessert Soup is so simple to make. I like the silky smooth texture of the bean curd and egg swirl.
All it needs is dried bean curd, egg and rock sugar. You can easily made this dessert soup any time provided you have the ingredients in your pantry. The good thing is the dried bean curd and rock sugar can be stored for a long time in your pantry and eggs are usual commodity in the fridge.
To make this dessert soup, just bring a pot of water to a boil. Add in the dried bean curd and stir until the bean curd kind of like dissolved.
Beat a few eggs (Vanessa used five because she made a big pot) and dropped the beaten eggs into the boiling water in a stream to form the egg swirl and keep stirring.
Sweetened the dessert soup with rock sugar to your preference. Just that simple. Vanessa, thank you for sharing the recipe.