| 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 <molony@scsn.net> on Feb 18, 1998
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