| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 18 |
|
Fishballs |
| 1 |
|
Scallion |
| 6 |
c |
Stock |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Prepare fishballs according to recipe "BASIC FISHBALLS". Mince
scallion.
2. Bring stock to a boil. Add salt. Lower fishballs in one at a time so
they won't splash. Simmer, uncovered, 3 minutes. Add minced scallion.
Simmer 1 minute more.
NOTE: Shrimpball soup is prepared the same way.
VARIATIONS: Before step 2, add to cold stock 4 dried black mushrooms
(soaked), 1 or 2 Cakes bean curd and 1/2 cup bamboo shoots, all slivered;
bring to a boil and simmer 1 minute before adding salt and fishballs.
In step 2, add to boiling stock 1 Cup Chinese cabbage stems and 1/2 cup
celery, both slivered. Simmer, uncovered, 5 minutes before adding salt and
fishballs.
Add, with fishballs, 1/4 pound peastarch noodles (soaked).
Add, with scallion, 1/2 cup spinach or water cress, chopped.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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