Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAsian - Soup Hot And Sour By Liz
Famous Authors (View All Authors)
Asian - Soup Hot And Sour By Liz Post by :sh3llee Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2355

Click below to download : Asian - Soup Hot And Sour By Liz (Format : PDF)

Asian - Soup Hot And Sour By Liz

Source: Luana Ige

1/4 cup black fungus and 1/4 cup dried mushrooms
1/3 to 1/2 cup pork, chopped into small pieces
1 teaspoon fresh ginger, minced fine
1/2 teaspoon white pepper
5 Tablespoons rice vinegar
1/3 cup bean cake (tofu)
2 Tablespoons cornstarch mixed into paste (set aside until ready to serve)
1 can concentrated chicken broth
1 can water (use the water from mushrooms)
3/4 cup Napa cabbage chopped.

Soak dried mushrooms and black fungus for approximately 20 minutes in hot water. Slice into thin strips. Reserve liquid for broth.

Put broh and water in pot and bring to boil. Add allother ingredients. Continue to cook for about 10 minutes.

Remove and let set for about 5 minutes.

If you like this book please share to your friends :

Asian - Hot And Sour Soup By Scooby Asian - Hot And Sour Soup By Scooby

Asian - Hot And Sour Soup By Scooby
2 tablespoons (4 or 5) dried Chinese fungi (tree ears) 3 or 4 medium-size dried Chinese mushrooms 8 dried tiger lilly buds 4 cups chicken stock 1/3 cup shredded bamboo shoots 1/3 cup lean boneless pork shreds 1 teaspoon dark soy sauce 1/2 teaspoon sugar 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 2 tablespoons red wine vinegar 2 tablespoons cornstarch 3 tablespoons water 1 (1/2 pound) pad soft bean curd, cut into thin

Asian - Egg Drop Soup By Sharon Asian - Egg Drop Soup By Sharon

Asian - Egg Drop Soup By Sharon
2 green onions 1 tablespoon cornstarch 6 cups chicken stock, divided 1/2 teaspoon sugar 3/4 to 1 tablespoon salt 1 teaspoon sherry 1 tablespoon soy sauce Beat eggs. Mince green onions. Stir together cornstarch and 3 tablespoons of the stock. In saucepan, bring remaining stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry and soy sauce. Add cornstarch mixture and cook stirring until soup thickens and is smooth. Over low heat, pour egg in slowly, stirring constantly, until they separate into shreds. Remove from heat. Garnish with green onions. Serves 4 to 5