Hot And Sour Soup

Egg Roll
May 30, 2012
Veg Biriyani
May 31, 2012
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Ingredients:

  • 0 prawn, peeled
  • 1/2 cup crab meat
  • 100g / 3.5 oz. squid
  • 1 asparagus
  • 2 slices ginger
  • 6 cups water
  • 1 tbsp. chopped scallion
  • 2 tbsps. chopped celery
  • 2 tbsps. vegetable oil, for stir-frying

Seasoning A:

  • 1 tbsp salt or according to taste
  • 1 tbsp. cornstarch

Seasoning B:

  • 1 tbsp. Chinese cooking wine
  • 1 tbsp. salt, or to taste
  • 1 tbsp. rice vinegar
  • 1 tbsp. black pepper powder
  • 1 tbsp. cornstarch, mixed with 3 tbsps. water in a bowl.

 

Procedure:

  • cut prawns and add them in seasoning A bowl and merinate for half an hour,
  • Cook asparagus well in a wok, then cut into slices
  • Place a wok over high heat for 1 minute, then add 2 tbsps. vegetable oil and heat until hot, saute ginger slices until aromatic, about 20 seconds, do not brown.
  • . Drizzle into Chinese cooking wine, add 6 cups water, put asparagus slices back into the wok, cook for 1 minutes, then add marinated prawn, crab, and squid, add Seasoning B at the same time, bring to a boil then.
  • Stir into cornstarch and water mixture, bring to a boil before done.
  • Sprinkle with chopped scallion and chopped celery, remove to a bowl, serve hot.

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