国外料理手册大全-6-soup-汤

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1、Soup&StewRecipes1.WontonSoup2.SuiKow(Dumplings)Soup3.PorkRibsandLotusRootSoup4.BeanCurdSticksandPorkRibsSoup5.BakKutTeh/PorkBoneTeaSoup6.CuttlefishBakKutTeh7.ChaiBuey8.NyonyaPerutIkan(NyonyaPickledFishStomachwithHerbsandVegetablesCurry)9.JapaneseAsariMisoSou

2、p/MisoSoupwithClams01　WontonSoupRecipeIngredients:8oz.peeledanddeveinedmediumsizeshrimp1/8teaspoonsesameoil1/2teaspoonchickenbouillonpowder1/8teaspoonfishsauce1smallpinchofsalt3dasheswhitepepperpowder1ozyellowchives(choppedfinely)1/2teaspooncornstarch15wonto

3、nwrappers3cupsstockSalttotasteWhitepepperpowdertotasteSesameoiltotasteStockIngredients:11/2poundlegquarters(chickenthighsandlegs)11/2poundleanpork11/2poundham10cupswaterMethod:Preparethestockfirstbyboilingalltheingredientsinadeepstockpot.Bringittoboilandskim

4、offthescumthatsurfacesuntilthestockisclear.Simmeronlowheatforacoupleofhours.Pourthestockthroughasieveandsetaside.Savetheextrainacontainerandkeepitinthefridgeforfutureuse.Puttheshrimpinasmallbowlandrinsethemundercoldrunningwaterforabout5-10minutes.(Thisstepma

5、kestheshrimpcrunchy.)Drainthewaterandpattheshrimpdrywithpapertowelsandthencuteachshrimpinto3-4pieces.Addhalfofthechoppedyellowchivesintotheshrimpandmarinatewiththeseasoningsfor1hour.Blendtheshrimpwellwiththeseasoning.Placeawontonwrapperonyourpalmandputabout1

6、teaspoon(about3-4pieces)oftheshrimpfillinginthecenterofthewontonwrapper.Gatherthecornersofthewrapperwiththeotherhandandgiveitatwistinthemiddleto“close”thewonton.Repeatuntilthefillingisusedup.Toseethevideoofwrappingwonton,pleaseclickhere.Add3cupsofstockintoam

7、ediumsaucepanandbringittoboil.Addtheremainingchoppedyellowchivesintothestock,addsalt,whitepepperpowder,andsesameoiltotasteandsetaside.Heatupanotherbigsaucepanwithwater.Assoonasitboils,dropthewontonsintothewater.Stirringgentlysothewontonsdon’tsticktogether.Co

8、ntinuetoboiluntilthewontonsarecookedandfloattothesurface.Transferthewontonsoutwithahandstraineranddividetheminto3equalservings.Pouraladlefulofstockovereachservingandserveimmediately.02　ChineseRe