instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking powder and shaved chocolate.
answer:
How can I make my Hot chocolate thicker?

question:
I made a hot-and-sour soup based on an online recipe, omitting the pork, sugar and dried lilly buds.The major flavoring components were:1tsp White pepper (I used a supermarket-grade pre-ground variety)2tblsp premium brand red wine vinegar1tblsp good soy sauce1tsp Sesame oil1tsp Salt Small package (3oz) assorted dried and reconstituted wild mushrooms4c Chicken stock as the baseI also added a tablespoon of Asian chili-garlic paste for extra heat.The color was pale clear, not the rich brown or reddish-orange I'm used to at Asian restaurants. It smelled terrible - a definite barnyard odor once the white pepper was added. The taste was off as well - instead of a pleasing tangy heat, it was vinegary in an unpleasant way without being tangy, and not particularly hot despite some extra white pepper and chili-garlic paste. While I can fix the heat (more chili paste!), I'm not certain how to fix the sour, the color or the aroma.(Note: I cannot add sugar or solid meat to this dish for medical reasons. Sugar substitute should be OK, if that will really fix it.)
answer:
How to make a restaurant style meatless Hot and Sour Soup

question:
I really enjoy cooking eggs for breakfast, and sometimes I'm feeling fancy enough to add veggies into my scramble. However, I'm never sure how to prepare the veggies to put into the scramble. If I don't cook them, usually they are too crunchy or tough (and sometimes make the scramble watery), and don't taste good with the eggs. If I try to cook them before adding them, they usually come out too dry/overdone. I figure this might depend on which veggies I'm cooking so here are my common favorites: tomatoes, bell peppers, mushrooms, onions (suggestions welcome!)To make my question more specific (and hopefully more answerable): how can I prepare the veggies so that they are not crunchy, but not over-cooked?
answer:
Proper preparation of veggies for an egg scramble