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The best Egg Drop Soup you'll ever try 🟥⬜🟥

🌍 If you want to change the language, click the settings icon ⚙️ and select the audio track. 👨‍🍳❤️🔥 Thank you so much for watching this video. I invite you to subscribe, which is completely free. Activate the notification bell so YouTube will notify you every time we upload a new video. 😱 HELP ME SHARE THIS VIDEO. I'M SURE SOME FAMILY OR FRIEND WILL BE INTERESTED IN IT. Give us a like and that way you'll help us a lot to continue growing. Thank you for all the support and love for my work. 👏💪 You know it's for you. And with much gratitude and love, SUCCESS AND BLESSINGS. 🙏😘. THANK YOU, THANK YOU, THANK YOU💯 ❤️ EGG SOUP Vegetable oil 30 ml Finely diced onion 100 g Finely chopped garlic 15 g Sauté everything over low heat until it loses its moisture and begins to caramelize. Add 5 g of salt to help it sweat. Skinned and seeded tomato 150 g Add 3 sprigs of huacatay (a chili pepper) Sauté well and add Aji panca (a chili pepper) paste 1 large spoon Add ground white pepper 1/2 teaspoon Ground cumin 1/4 teaspoon Oregano leaves 1 teaspoon Sauté well and add 2 liters of broth, in our case chicken broth, beef broth, or water. Add 500 g of peeled yellow potatoes. Squash 600 g, coarsely diced. Bring to a boil for 10 minutes. Add 100g of shelled corn, also known as choclo. Cook for 10 more minutes. Add 250g of noodles, in our case, elbow noodles. You can add any noodles you like. Cook for 5 minutes. Add 150g of coarsely cubed cottage cheese. Add 50g of peeled broad beans. Add 4 whole eggs and cook for 3 minutes, without stirring. After 3 minutes, add 200ml of evaporated milk. You can also use whole milk, which would be 400ml. AND ENJOY!

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