Download Soup Now...!!!!

Shreded Pork Soup

2 oz. green bean vermicelli ˝ oz. each of wood and white fungi 6 oz. lean pork 1 T. onion 2 c. stock Pork Marinade: ˝ t. potato starch ž t. each of salt and sugar 1 t. oil Seasonings: adequate amount of salt a dash each of pepper and sesame oil 1 t. light soy sauce 1˝ t. potato starch 2 T. water Soak the green bean vermicelli, wood fungi and white fungi separately and thoroughly in water and wash clean; cut wood fungi into thick strips and shear harder parts off white fungi.Slice lean pork; add marinade; mix well. Skin shallots and slice them.Bringing stock to boil, place green bean vermicelli, wood fungi, white fungi and seasonings in boil together until cooked.Heating oil, sauté shallots;fry pork slices until cooked stir in serving sauce; pour over vermicelli and sprinkle onion pellets when serving.

Corn Soup

1 can creamed corn 4 c. chicken stock or water 1 T. wine 1 t. salt dash of pepper choose one or several of the following to total ˝ c.: shelled shrimp, crab meat, fish meat, scallops, ground meat, ham 2˝ T. cornstarch 3 T. water 1 egg, beaten Bring chicken stock or water, wine and salt to boil; add shelled shrimp, crab meat, fish meat, scallops, ground meat, and ham, bring to another boil. Mix and add to thicken. Reduce heat to low; gradually pour egg into soup and stir until egg is cooked. Remove and serve.

Egg Drop Soup

4 (250 g) eggs, beaten 3˝ oz (100 g) lard or vegetable oil 1˝ t. salt, or to taste ź t. pepper 1 t. scallions, chopped Heat the oil in a wok over low heat to about 350şF (170şC), or until a piece of scallion green sizzles and moves around when dropped in the oil. Add the eggs and fry until the egg solution bubbles but has not yet begun to brown. Add 4 c. (1 litre) of water. Stir in the salt and pepper.Simmer until fragrant. Pour the soup into a tureen; sprinkle with the scallions, and serve.

Ham and Winter Melon Soup 9 oz (250 g) white gourd 1 c. (250 ml) high stock 1 T. dried shrimps, soaked ž t. salt ź t. scallions, chopped 2 t. sesame oil Cut white gourd into 2 inch by 2 inch by ź inch (5 cm by 5 cm by 7mm) slices. Bring the high stock to a boil and add the white gourd slices, shrimps and salt. Simmer for 20 minutes, or until the white gourd is cooked. Sprinkle with the scallions and sesame oil. Remove and serve.

Beef Soup

10 oz. ox-tail 5 oz. tomato 4 oz. carrot 0.2 oz anise 37.5 onion 1 t. salt Heat ox-tail in steel pot, then add water to cook, boiling. Remove bubbles, add all ingredients and cook till tender.Then flavor with salt to serve.

Hot and Sour Soup

˝ c. sliced chicken, pork, beef, or ham ˝ T. soy sauce 1 t. cornstarch ź t. salt, 2 T. soy sauce dash of pepper sesame oil as desired 4 c. chicken stock 1 c. mixed vegetables, shredded 1 c. bean curd, cut into strips 3 T. cornstarch, 4 T. water 2 eggs, beaten Add soy sauce and cornstarch to the meat; stir to mix well. Bring salt, soy sauce, dash of pepper and chicken stock to a boil; add meat and stir to separate. Add vegetables and bean curd; bring to another boil. Mix and add cornstarch,water and eggs to thicken. Gradually pour eggs into the soup; stir until eggs float. Remove and serve.

Seafood and Been Curd Soup

1 lb beef brisket, 2 tomatos, 1 potato, ˝ small cabbage.1 t. salt and pepper.Take one hour to boil diced beef.Skin tomato and cut into pieces. Cut potato into pieces. Trim cabbage. Add together with the beef soup. Simmer for another 1 hour before adding salt and pepper. Serve.

Send Your FOOD to Me..!!

mikes wok page