Drink The Good Stuff!!
Soup
RAINDROP SOUP
Ingredients:
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6 water chestnuts
2 scallions
1 tblsp sherry
3 cups chicken stock (1 cup = 250 ml)
6 oz diced cooked chicken
salt and pepper
Instructions:
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Slice the water chestnuts and slice the spring onions (scallions) finely.
Put these in a sauce pan with the chicken stock and the chicken. Bring
to the boil and simmer, covered, for 15 minutes.
Add the sherry and season to taste.
TOMATO SOUP WITH EGG FLOWER
Ingredients:
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4 tomatoes
1 onion
1 tblsp oil
3 cups chicken stock (1 cup = 250 ml)
pinch of MSG (monosodium glutamate)
1 egg, beaten
salt and pepper
Instructions:
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Skin and cut the tomatoes and cut the onion into eighths. Heat the
in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or
until softened but not browned. Pour off excess oil and add the stock,
salt, pepper and MSG. Bring to the boil and simmer for 30 minutes.
Add the egg slowly, stirring constantly, until it separates into shreds.
WATERMELON SOUP
Ingredients:
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1 oz dried mushrooms
4 oz bamboo shoots
4 oz green peas
4 oz lean ham
2 cups chicken stock (1 cup = 250 ml)
6 oz chicken
6 oz pork
1/2 tsp MSG (monosodium glutamate)
4 lb watermelon
Instructions:
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Cut the mushrooms into small pieces and soak in boiling water for 1 hour.
Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham.
Bring the stock to the boil. Mince the chicken and pork, add to the
stock and simmer for 10 minutes. Add drained mushrooms, bamboo shoots
and ham, mix well and add the MSG and peas.
Cut the top from the melon and scoop out the seeds and some of the pulp.
Pour the soup into the melon and replace the top. Stand the melon in a
basin and steam for about 1 1/2 hours or until the melon is cooked.
The correct way to serve this soup is to place the melon on the table
and scoop out soup and flesh, cutting the peel down as the level of soup
is lowered.
MIXED VEGETABLE SOUP
Ingredients:
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2 carrots
1 small turnip
3 oz bamboo shoots
4 oz white cabbage
3 tsp salt
2 large tomatoes
4 cups water (1 cup = 250 ml)
3 oz noodles
3 oz Chinese pickles (cha tsai)
2 scallions
3 oz pea sprouts
2 tblsp Vesop (this is a substitute for soy sauce)
1/2 tsp MSG (monosodium glutamate)
pinch of pepper
Instructions:
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Peel the carrots and turnip, shred or grate the flesh finely; grate the
bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with
these vegetables. Slice the tomatoes. Fry the vegetables in a little oil
for 5 minutes, stirring well. Add the water, mix well, then stir in the
noodles. Simmer for 30 minutes.
Slice the pickles; chop the scallions; add with pea sprouts to the pan
and cook for 5 minutes. Add remaining ingredients and simmer for 10
minutes.
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