Ingredients:
500 grams (1 1/9 lb.) of a fore shank of beef
10 grams (1/3 oz) chopped onions
25 grams (0.9 oz) wheat flour
100 grams (2/9 lb.) water-soaked bean thread
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) sliced ginger
30 grams (1 oz) curry powder
5 grams (5/6 tsp.) salt
2 grams (1/2 tsp.) MSG
25 grams (5 tsp. or 1 3/4 tbsp.) cooking wine
25 grams (2 tbsp.) cooking oil
Directions:
1. Cut the beef into fairly large chunks. Add ginger slices, cooking wine and cook for about 2 hours. Take out the beef and cut it into thin slices.
2. Heat the cooking oil to 110-135ºC (230-275ºF), put in the onions, turn the fire to low and stir-fry the onions to a light yellow color. Add the flour and quick stir-fry. Add the curry powder, beef slices, and 1,000 grams (2 cups) of water to let it boil. When it reaches boiling point, add the bean thread, salt and MSG and cook over low fire for 5 minutes. Pour out into soap bowl and sprinkle in the scallions.
Features: Milky white in color.
Taste: Spicy, aromatic and rich in flavor.
Soup beef
Ingredients:
100 grams (2/9 lb.) chicken breast
100 grams (2/9 lb.) pork leg
50 grams (1/9 lb.) ham
15 grams (3 tsp.) cooking wine
5 grams (5/6 tsp.) salt
2 grams(1/2 tsp.) MSG
5 grams (1 tsp.) sesame oil
Directions:
(1) Cut the three kinds of meat into shreds of about 1/3 cm (one-tenth of an inch) in diameter and 6 cm (1 1/2 inch) in length.
(2) Put 750 grams (1.5 cups) of water in the pot, add hte three kinds of meat shreds, cooking wine, salt and MSG. When it reaches the boiling point,skim off the foam, sprinkle on the sesame oil and serve.
Features: The soup is clear and the meat tender.
Taste: Very delicious.
Soup Chicken, Ham, pork
Ingredients:
3 preserved duck eggs
250 grams (5/9 lb.)freshwater fish meat
10 grams (13 oz) lettuce
10 grams (2 tsp.)cooking wine
5 grams (5/6 tsp.) salt
2 grams (1/2 tsp.) MSG
5 grams (1 tsp.) sesame oil
1 gram (1/2 tsp.)pepper powder
Directions:
(1) Remove the shrells of the eggs into thick slices. Make the fish into thin slices of about 1/3 cm (less than one-tenth of an inch)in thickness.
(2) Put the lettuce and sliced eggs into the soup bowl. Put 750 grams (1.5 cups) of water into a pot,add the fish slices and boil. When the soup reaches a boiling point, add the salt, MSG and pepper powder and cook for 3 minutes. Pour out into the soup bowl with the lettuce and eggs in it. Sprinkle sesame oil and it is ready to serve.
Features: The soup has a very clear appearance.
Taste: The soup is refreshing and the fish slices tender and succulent.
Soup Eggs, fish
No.1:
SWEET FRUIT SOUP
Ingredients:
1 can assorted fruit
almond jelly
sugar water
Methods:
1. Boil sugar and water
2. Cut the almond jelly into cubes, add assorted fruit, water, and pour sugar water in, then put them in a refrigerator to be cold.
NO.2
SWEET SOUP
Ingredients:
100g Tremella
200g lotus seeds
Chinese date
Longan pulp
100g sugar
Methods:
1. Soak Tremella in water to be soften, clean lotus seeds and soak for 1 hour
2. Mix lotus seed, Chinese dates and 8 cups water, cook in medium heat for 30 min. Then add Tremella, longan pulp and sugar to cook till they get soft.
Soup soup
Ingredients:
1/4 water melon
20g pearl barley (raw)
10g pearl barley (cooked)
water
Rock sugar
Methods:
1. Peel and remove seeds of water melon, cut into small pieces, soak raw barley till soft and rinse, Rinse cooked barley.
2. Boil enough water, put in raw barley and cook for 1/2 hour, then water melon for 15 minutes, lastly cooked barley for another 15 minutes. Season to taste, serve hot or cold.
Soup soup, Water melon
