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Chinese soup

A little sour, and strange taste, but very chinese and very tasty!


land: China
moeilijkheid:
tijd: 30 minuten
categorie: Voorgerecht
toegevoegd door: chrystal
toegevoegd op: 14 januari 2006
waardering: Er zijn nog geen waarderingen gegeven.
pittigheid: niet pittig
Bevat:

ingrediënten (voor 6 personen):
  • 6 dried chinese mushrooms
  • 6 dried cloud ears (kind of mushrooms)
  • some dried lily leafs
  • 115 gram pork
  • 3 tbsp corn flour
  • sunflower oil
  • 1 onion
  • 1,5 liter broth (ready-made)
  • 150 g fresh tofu
  • 4 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 egg
  • 1 tsp sesame oil
  • salt and pepper
  • 2 spring onions

bereiding:
  1. Put the mushrooms, cloud ears and lily flowers in a bowl and add as much hot water until all are below the surface. Leave to soak for half an hour.
  2. Chop up the onion, and cut the pork into strips. Sprinkle the pork with a tablespoon of corn flour.
  3. Drain the mushrooms and stuff, and keep the moist. Cut the rigid stems off the mushrooms and cut them in strips.
  4. Heat the oil in a stir-frying pan. Fry the onion and add the meat. Fry this until brown. Add the broth, the mushrooms, cloud ears and lily flowers, and some of the mushroom moist. Leave this to boil for about 15 minutes.
  5. Cut the tofu into pieces, and mix the rest of the corn flour with a little water. Add the corn flour mixture to the soup. Add the tofu, vinegar soy sauce and salt and pepper.
  6. Batter the egg. Bring the soup to almost boiling point. Let the egg run of a fork in thin strings into the soup, so little strips appear in the soup. Add the sesame oil and the spring onions and serve.
tip: Replace the pork with more tofu for a vegetarian soup. Eat the soup as a starter like the dutch, or together with or after the rice like the chinese.
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