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Dutchess_lll's avatar

How do the Chinese restaurants achieve that clear, golden colored egg drop soup?

Asked by Dutchess_lll (8745points) August 8th, 2019

I looked up recipes on line. They all call for corn starch to thicken it, which is good, but it turns the soup brown. It’s still good but not what I want.
So how do they achieve that golden clear color?

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