Friday, December 7, 2012

豆腐羹 Tofu Soup

Soft tofu  水豆腐 – 1 piece
Crab stick  蟹柳 –  4 piece
Egg 鸡蛋 – 2 piece
Oyster/Button mushroom – 蘑菇 100 g
Mince pork  猪肉碎 – 100 g
Carrot  红萝卜 – ½ piece
Garlic 蒜头 – 3 cloves
Corn flour  薯粉 – 3 tablespoon

Shaoxing rice wine  绍兴酒
Salt  食盐
Black pepper powder  黑胡椒粉

First, slice the crab sticks into ±3mm thick, julienne the carrot, and mince the mushroom and garlic.  Keep all aside.

On a wok, heat up some 1 tablespoon of cooking oil, sauté the mince garlic until fragrant.  Then stir in the mince pork.

Once the pork is almost cooked, pour in 1 soup-bowl of water.  When the water is boil, put in the sliced crab sticks, minced carrot and julienned carrot, bring to boil.

Meanwhile, beat the eggs in a bowl.  In a separate bowl, mix the corn flour with some water.  

When the soup is boil, stir in the beaten egg.  Straight after that, stir in the corn flour.  The corn flour will thicken the soup.

Finally, add some Shaoxing rice wine, salt and pepper to taste.


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