Wash the fungus in warm water, drain, and cover with 2 cups boiling water.
Let soak until soft (15-20 minutes).
Drain the fungus and remove any stems or hard areas.
Wash in warm water and rinse 3 times.
Place in serving dish.
Combine stock, wine, soy sauce, and MSG (if using) in a pot over medium heat.
Bring to boil.
Ladle 1 cup of broth over the fungus and l0 minutes, then drain.
Reheat the remaining stock, add to the fungus, and serve.
1. Wash the papaya and cut into 1-inch cubes.
2. Soak the White fungus until it expands.
3. Cut the White fungus into smaller pieces.
4. Cook the rock sugar until it has melted.
5. Boil the rock sugar and place the papaya pieces into the pot.
6. After the soup has boiled, place the soup into a ceramic pot.
7. Get a large metal pot and put the ceramic pot inside.
8. Fill the large metal pot with a little bit of water and let the water boil.
9. Lower the heat, cover tightly and simmer for an hour.
his point.
Puree the soup if you are on 1st
arge airtight plastic container).
Soup Directions:
Sort and wash
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Combine pork, rice vinegar, white pepper powder and corn starch.
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
Step 1: The soup!
So first, we're
rapper. Brush edges with egg white. Fold diagonally in half, pressing
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
0 minutes.
Add the white wine, garlic, stock, and small
In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
Simmer for 7 minutes.
Add scallions and let simmer for 4 minutes to soften.
While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
Stir in the same direction for 1 minute.
Make a slurry by combining the cornstarch and water.
Add slurry to soup and stir and let soup thicken.
About 2 minutes. Enjoy!
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ginger juice& sugar.
In soup pot, bring four cups of
In a large saucepan, over medium heat, saute onion and garlic in butter for 5 minutes or until translucent.
Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
Cover and bring to a boil.
Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
Remove asparagus tips and set aside.
Allow soup to cool, then put in blender and blend till smooth.
Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.
Add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven.
Bring to boil and simmer for 10 minutes.
Add bamboo shoots, water chestnuts, tofu, white pepper, sesame oil and cornstarch mixture.
Simmer 10 minutes.
hese hearty soup recipe instructions to the jar:
Hearty Soup Recipe.
To
prigs and bay leaf. Season soup with salt and pepper.
Mix together the shrimp, chicken, egg, and cornstarch.
Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
Combine chicken broth, wine and sauces in large pan until boiling.
Stir in blended cornstarch and water slowly.
Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
Add vinegar and sesame oil to pot.
Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
Add spring onions, shrimps and beancurds. Simmer for 1 minute.
Scoop into soup bowls and serve hot.