Tomato egg-drop soupA$2–7
番茄蛋花湯
whets the appetiteAll year
街市Tomato· 1 to 2, about 300 g街市Chicken egg (hard-boiled)· 2 to 3街市Spring onion / scallion· a pinch百子櫃Tofu· 1 block
“Just off the stove — drink it while it is hot.”
百子櫃 ›
Spring onion, the everyday long green allium, sold in bunches. In soup work the white base is simmered (or fried with ginger to prep fish), while the green tops are cut into rings and scattered over the finished bowl for a fresh, pungent lift.
Nature · warming Flavour · pungent Meridians · lung、stomach
In Cantonese food therapy the white of the spring onion is traditionally used to promote sweating, release the exterior and unblock yang — the everyday warming touch of the soup kitchen.
Cut into lengths and fry it with ginger and the fish to take the fishy smell away, or chop it finely and scatter it over just before serving.
全國栽培 — Supermarket staple; Australian supply is locally grown
Common at Asian grocers
“Just off the stove — drink it while it is hot.”
“Just off the stove — drink it while it is hot.”
“Just off the stove — drink it while it is hot.”
“Heaty? Then this is the pot.”
“Heaty? Then this is the pot.”
“The pot Ah Ma keeps for her night owls.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.