| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Pork shreds |
| 1/4 | c | Dried Chinese fungi; (tree ears), measured after soaking |
| 1/4 | c | Shredded bamboo shoots |
| 2 | Medium-sized dried Chinese mushrooms | |
| 6 | Dried tiger-lily buds; (golden needles) (up to 8) | |
| 1/2 | Cake fresh bean curd | |
| 1 | Egg | |
| 4 | c | Chicken broth |
| 1 | ts | Soy sauce |
| 1/2 | ts | Sugar |
| 1 | ts | Salt |
| 2 | tb | Rice wine vinegar |
| 1 | ts | Sesame-seed oil |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Monosodium glutamate |
| 2 | tb | Cornstarch |
INSTRUCTIONS
Soak the mushrooms and tiger-lily buds in 1/4 cup warm water for 20 minutes. Drain. Shred mushrooms. Cut the fresh bean curd into slices 1" x 1/4" x 1/4". Beat the egg. Dissolve the 2 tablespoons cornstarch in 3 tablespoons cold water. Cooking Procedures: In a saucepan bring to boil the chicken broth with pork shreds, bamboo shoots, fungi, mushroom shreds, tiger-lily buds and bean-curd slices, and boil for 10 minutes. Add 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1 teaspoon salt, 2 tablespoons vinegar, 1/4 teaspoon pepper and 1/4 teaspoon monosodium glutamate. Thicken with the cornstarch. Turn off heat and immediately add the beaten eggs. Gently stir a few times. Add 1 teaspoon sesame-seed oil just before serving to complete the exotic quality of the soup. Tips: Tree ears must always be soaked in warm water before using. The 1/4 cup called for in this recipe is measured after the fungi are soaked. To measure before soaking, allow about 2 tablespoons. The quantity of pepper and vinegar may be increased or decreased according to individual taste. The MSG may be omitted entirely. Posted to recipelu-digest by molony <[email protected]> on Feb 18, 1998
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