Recent recipe

[Romain / rXg]

hmm  :)
yammi

On Thu, Jan 22, 2009 at 4:40 PM, The Dong <dong at f2s.com> wrote:

> Bit quiet. Guess you guys are too busy eatin'
>
> Here's a new favourite, quick recipe even the the most bumbling culinary
> nincompoop can cope with ;)
>
> Chinese Egg Drop Soup (one version + extras and my variations**):
>
> Serves about four, adjust.
> A tasty, filling, yet low calorie soup.
>
> Ingredients
>
>     * 3 cups stock (dashi is preferable)
>     ** I used 2 good veg stock cubes and ~two bowls worth of water)
>     * 1/4 teaspoon salt
>     ** I used Kosher/Sea salt
>     * 1/2 teaspoon soy sauce
>     ** I like a bit more
>     * 2-3 fresh mushrooms (optional)
>     ** I omitted and use half an onion very finely sliced)
>     * 1 whole beaten egg
>     * 2-3 stalks trefoil or coriander, chopped or 1/2 tablespoon
> chives,
>       chopped (optional)
>     ** I used 2 leaves of thinly sliced Romaine lettuce and dried
>     chives. Pak Choi or Chinese lettuce ideal too.
>     * Szechuan pepper (sansho) 1/2 tsp or so
>     ** I have these pepper corns, but made a peppercorn mix. I use:
>        Pan heat a teaspoon of Szechuan peppercorns with a tsp
> coriander              seeds. Grind to a powder with a mix of all the
> peppercorn types
>        you have; pink, white, green, black (use 4x amount of black to
>
>        boost qty) and store in a lidded jar.
>
> Directions
>
>    1. Heat stock in a saucepan and stir in salt and soy sauce.
>    2. If using mushrooms, wash and slice thinly and add to the stock.
>    ** Onion in here
>    3. Simmer for 3-4 minutes.
>    4. Bring soup to a boil and with a ladle or chopsticks stir the soup
>
>       clockwise.
>    5. Pour in the beaten egg, remove the soup from the heat and stir
>       counterclockwise. The egg looks like tiny strands.
>    6. If using add trefoil/coriander/chives, cover pot for 30-40 seconds
>       then uncover and add pepper.
>    ** Lettuce here. Pepper mix or Szechuan..
>    7. Serve immediately.
>    8. If you cannot find the sansho/Szechwan peppercorns, I imagine a
>       pinch of standard black pepper (or a blend, which often contain
>       sansho/Szechwan peppercorns) will do.
>
> It's really simple and tastes similar to a chicken noodle soup.
> I guess it mostly depends on your choice of base stock.
> Very quick and so hard to get wrong..
>
> (I had this for lunch !again! today with a cheesy bun)
>
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>



-- 
Romain Gros
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