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Egg Drop Soup with Vegetables | Servings: 4 Ingredients: 4 cups of chick stock or broth 2 carrots, peeled and finely diced 1 teaspoon fresh grated ginger 3 cups other vegetables, finely diced 2 tablespoon cornstarch 3 eggs, lightly beaten 2 large handfuls fresh baby spinach, roughly chopped 2 large green onions, finely chopped Salt and pepper, to taste teaspoon sesame oil Steps: Stir in chopped spinach to wilt, around 1 minute

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To remove the backing layer after the PDR-MNs are inserted into skin, we added an effervescent array, which is a mixture of PVP, citric acid, and sodium bicarbonate (Fig

B.et al (2017)