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Mock
Shark's Fin Soup (Sup Vi Ca)
Nguyên Liệu
Serves 4
4 dried chinese mushrooms, soak in warm water for 20 minutes
1-1/2 tablespoons dried wood ears, soak in warm water for 20 minutes
3 bundles of dried bean thread noodles, soak in warm water until soften
2 carrots, cut into strips
1/3 cup of canned bamboo shoots, cut into fine strips
2 tablespoons peanut, corn or vegetable oil (these have high heat tolerance)
4 cups vegetable stock
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons of water
1 egg white
A pinch of salt and pepper to taste
2 scallions, finely chopped
Cách Làm
Drain mushrooms and wood ears. Remove the mushroom
stems and squeeze excess water off mushrooms.
Slice the mushroom caps and wood ears into fine strips.
Drain and cut noodles to about 3 inches long Heat cooking oil in a medium pot.
When the oil is hot, ađ the mushrooms and cook for a minutẹ
Ađ the wood ears, carrots, bamboo shoots and noodles to the mixture and
cook for 2 minutes.
Ađ the vegetable stock and bring to a boil. Reduce heat and simmer for 20
minutes.
Ađ soy sauce and a pinch of salt and pepper to tastẹ
Stir cornstarch liquid mixture into the soup to thicken.
Turn flame off. Pour in beaten egg white while stirring gentlỵ
Stir in sesame oil.
Garnish with scallions in individual bowls.
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