Delicacies in Clear Broth, Beijing Style
3 1/2 oz (100 g) cellophane noodles, soaked
2 oz(50 g) fresh tomatoes
1 oz (25 g) dried black Chinese mushrooms, soaked
1 tsp water
4 tbsp(60 g) dried shrimps, soaked
2 dried sea cucumbers, reconstituted
3 1/2 oz (100 g) lean boneless prok, minced
2 oz(50 g) Chinese ham
2 3/4 tsp salt, or to taste
1 tsp cornstarch (cornflour) dissolved in
6 cups(1,500 ml) chicken stock
1/2 tsp scallions, chopped
3 1/2 oz(100 g)died bamboo shoot slices, soaked
(or canned sliced bamboo shoots)
1 tsp sesame oil
1/2 tsp MSG (OPTIONAL!!!)
For egg dumplings:
3 eggs
3 1/2 oz (100 g) pork, minced
1/4 tsp salt
2 tsp soy sauce
1/2 tsp scallions, chopped
1 tsp ginger, chopped
2 tbsp (30 g) dried shrimps, soaked and chopped
1/8 tsp MSG (OPTIONAL!!!)
1. Cut the cellophane noodles into 6 inch( 15 cm) pieces.
Drain the mushrooms, remove the stems, and cut into thin slices. Cut
the sea cucumbers into thin slices.
2. Make egg dumplings. (see recipe 71 "Egg Dumplings, Chengdu-Sichuan
Style"). Place egg dumplings on a heat-proof dish and steam in a
steamer for 10 minutes. Set aside.
3. To make the meatballs, mix the pork with 1/4 tsp of the salt,
1/8 tsp of the MSG,the cornstarch-water mixture, and a little more
water. Stir vigorously in the same direction for 1 minute. Form
the mixture into small meatballs. Bring the chicken broth. Set the
meatballs aside.
4. Skim any foam from the broth. Add the cellophane noodles, the
mushrooms, 2 tbsp shrimps, sea cucumbers, bamboo shoot slices, and
1/2 tsp scallions. Bring to a boil. When the shrimps and mushrooms
release their fragrance, add the remaining 2 1/2 tsp of the salt
and the remaining 1/4 tsp of the MSG, along with the ham slices,
meat balls, egg dumplings,and tomatoes. Return to a boil and
remove from the heat. Sprinkle with the sesame oil, and serve.
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