Ducklings Swimming In A Pond
Ingredients| 6 cup rich chicken broth |
|
|---|
Even mature adults - gourmets no less - "oo" and "ah" when presented
with this simple-to-prepare soup.
Preparation: Wash & soak mushrooms in warm water for 1 hour; slice
into thin strips; reserve. Blanch shrimp in salted boiling water
(omit if shrimp are precooked).
Make ducklings within hour or less of serving. Have steamer ready.
Work with eggs & mixing bowl at room temperature. Separate whites &
yolks; reserve yolks for another recipe. Beat egg whites, starting
slowly, then progressively faster after eggs begin to foam, until
eggs are stiff but not runny. If whites are too stiff, they tend to
break apart in shaping process.
Form 2 ducklings per serving. Use tablespoon to form body; flatten
egg in spoon; turn over onto steaming plate. To body, add blob of egg
for neck & head, another piece for tail. Use toothpick to carefully
shape head & tail.
Steam one as test. Steaming should take 30-60 seconds to set surface
of egg. After steaming, swab beak & tail with yellow food coloring;
put color on toothpick to mark eyes.
Soup: 30 minutes or so before serving, heat broth to just under
boil; add mushrooms & peas. 5 minutes before serving, add shrimp &
desired seasonings. Pour soup into warm serving bowl. Float
ducklings on soup. Serve.
Servings: 4
Also see ...
Easy Oriental Fried Rice
1. Fry bacon in large skillet or wok until crisp. Drain off all but 1 T of fat. 2. Add meat and carrots; stir fry about 2 minutes. 3. Add red pepper and onions; toss or stir to fry until vegetables are cooked. 4. Stir in green peas, rice, ginger, soy sauc (Upload by user)
1. Fry bacon in large skillet or wok until crisp. Drain off all but 1 T of fat. 2. Add meat and carrots; stir fry about 2 minutes. 3. Add red pepper and onions; toss or stir to fry until vegetables are cooked. 4. Stir in green peas, rice, ginger, soy sauc (Upload by user)
Easy Pad Thai
Soak noodles in warm water for 15 minutes; drain and set aside. In large wok or deep skillet, heat oil over high heat; sir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice a (Upload by user)
Soak noodles in warm water for 15 minutes; drain and set aside. In large wok or deep skillet, heat oil over high heat; sir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice a (Upload by user)
Easy Sweet N Sour Pork Chops
Heat oil in large skillet over medium heat; cook pork chops until browned, turning occasionally, about 10 to 12 minutes. Sprinkle 1/4 teaspoon salt over pork; remove to warm platter and keep warm. Pour off drippings from skillet; add remaining ingredients and rest of salt. B (Upload by user)
Heat oil in large skillet over medium heat; cook pork chops until browned, turning occasionally, about 10 to 12 minutes. Sprinkle 1/4 teaspoon salt over pork; remove to warm platter and keep warm. Pour off drippings from skillet; add remaining ingredients and rest of salt. B (Upload by user)
| Advertisements |
Eight Jewel Chicken Ctch95c
: marinade: 3 ts Soy sauce 3 ts Rice wine or dry sherry 4 ts Corn starch : Marinate for a half an hour 2 md Green peppers cut into 2 md Yellow onions diced 1/2 c Straw mushrooms 2 Bok choy diced 1/3 c Water chestnuts sliced 1/3 c R (Upload by user)
: marinade: 3 ts Soy sauce 3 ts Rice wine or dry sherry 4 ts Corn starch : Marinate for a half an hour 2 md Green peppers cut into 2 md Yellow onions diced 1/2 c Straw mushrooms 2 Bok choy diced 1/3 c Water chestnuts sliced 1/3 c R (Upload by user)
Ebi Kimizushi Prawn Sushi With Egg Yolk
TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under b (Upload by user)
TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under b (Upload by user)
Egg Custard Tarts
Cream the butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling. Egg C (Upload by user)
Cream the butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling. Egg C (Upload by user)
Egg Drop Soup 2
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 1/strong br (Upload by user)
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 1/strong br (Upload by user)
Egg Drop Soup Don Tong
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water. COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thicken (Upload by user)
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water. COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thicken (Upload by user)
Egg Drop Soup Lee
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly (Upload by user)
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly (Upload by user)
Egg Drop Soup Waring
Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with c (Upload by user)
TAG: stock, tomatoes, stirring, waring, ,
Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with c (Upload by user)
TAG: stock, tomatoes, stirring, waring, ,
Egg Drop Soup No1
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 6/strong br (Upload by user)
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 6/strong br (Upload by user)
|
|
|
|
Egg Drop Soup No3
Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. (Upload by user)
Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. (Upload by user)
Egg Drop Soup No4
Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Red (Upload by user)
Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Red (Upload by user)
Egg Drop Soup No5
Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan wit (Upload by user)
TAG: cornstarch, mushrooms, ,
Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan wit (Upload by user)
TAG: cornstarch, mushrooms, ,
Egg Drop Soup No6
In a small bowl, beat eggs with a pinch of salt; set aside. In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute. Place remaining salt and onions in a serving bowl. Add soup; serve hot. Makes 4 servin (Upload by user)
In a small bowl, beat eggs with a pinch of salt; set aside. In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute. Place remaining salt and onions in a serving bowl. Add soup; serve hot. Makes 4 servin (Upload by user)
Egg Drop Soup No7
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour (Upload by user)
TAG: stock, tomatoes, cornstarch, stirring, ,
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour (Upload by user)
TAG: stock, tomatoes, cornstarch, stirring, ,
TAG: ducklings, serving, steaming, whites, shrimp, ,
Permalink--> In : Recipes - Asian