Sweet corn and chicken soup (4 American servings; 4 Chinese servings)
1 (4 ounce) can creamed
3 cups chicken broth 1/ teaspoon salt
1 teaspoon cornstarch
dissolved in
1 tablespoon water
1/2 recipe chicken velvet
1 tablespoon ham garnish
1) Place corn in a blender and blend until smooth. Bring it broth to the simmering point.
2) Add the corn and salt and simmer 3 minutes. Stir in cornstarch mixture to thicken slightly.
3) Add chicken velvet and simmer 1 minute, stirring constantly.
4) Pour into individual soup bowls, top with ham garnish and serve.
Beijing Hot Sour Soup (4-6 American servings; 4-6 Chinese servings)
4 dried Chinese mushrooms
1/2 cup lean pork
1/3 cup canned bamboo shoots
2 bean curd cakes
1 egg
1 tablespoon cornstarch
4 tablespoons water
4 cups chicken broth
2 tablespoons white vinegar
1 tablespoon soy sauce teaspoon
1/4 teaspoon salt
1/4 teaspoon freshly ground
pepper
1/2 teaspoon sesame oil
1 scallion, minced
1) Soak dried mushrooms in hot water for 20 minutes. Squeeze do and remove stems.
2) Cut mushroom caps into thin strips. Cat pork across the grain in 1/4 inch thick slices and then in 1/8 inch wide strips.
3) Cut bean curd arcs bamboo shoots into similar sized strips.
4) Break egg in a bowl and beat lightly. Mix cornstarch ad water until well blended.
5) Bring the broth to the boil and add pork and mushrooms. Bring to the boil again, reduce heat and simmer for about 8 to 10 minutes.
6) Add the bamboo shoots and bean curd and simmer another 4 to 5 minutes.
7) Mix vinegar, soy sauce, salt and pepper and stir into soup. Stir in cornstarch mixture and cook stirring constantly until thickened. Stir in the beaten egg and remove from heat when egg threads are almost firm. Add sesame oil and scallion and serve immediately.
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