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Beijing-Style
Clear Broth |
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 Ingredients:
-
Egg
dumplings Ingredients:
3-1/2 oz (100g) pork, minced
3 eggs
1/4 t. salt
2 t. soy sauce
1/2 t scallions, shopped
1 t. ginger, chopped
2 T.(30g) dried shrimps, soaked and minced
-
Other
Ingredients:
3-1/2 oz(100g) cellophane noodles, soaked
2 dried sea cucumbers, reconstituted.
2 oz (50g) fresh tomatoes
1 oz (25g) dried black Chinese mushrooms,
soaked
4 tbsp dried shrimps, soaked
3-1/2 oz (100g) lean boneless pork, minced
2 3/4 t. salt, or to taste
1 t cornstarch dissolved in 1 T water
6 cups (1500ml) chicken stock
3-1/2 oz (100g) dried bamboo shoot slices,
soaked
2 oz (50g) Chinese ham
1 t. sesame oil
1/2 t. scallions, chopped
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| DIRECTIONS:
-
Drain the mushrooms, remove the stems and cut
them into small slices, and cut the sea cucumbers
into pieces.
-
Cut the cellophane noodles into sections ( about
15cm)
- ake
egg dumplings, { A) make fillings: stir-fry the
eggs with salt, chop into small pieces; mix the
eggs with salt scallions, soy sauce and shrimps
well. B) Put a spoon of filling in a dumpling
skin (wrapper) and seal tightly. Use up all the
other wrappers by placing the filling inside and
folding.} Place the dumplings on a heat-proof
dish and steam in a steamer for 10 minutes. Set
aside for use.
-
Make meatballs, mix the pork with 1/4 t. of the
salt, the cornstarch water mixture, and a little
more water. Stir in the same direction for 1 minute.
Separate the mixture into small meatballs. Bring
the chicken broth to a bowl and add the meatballs.
Simmer until cooked through and drain, reserving
the broth. Set the meatballs in a plate.
-
Remove foam from the broth. Put cellophane noodles,
mushrooms, 2 T shrimps, sea cucumbers, bamboo
shoot slices and scallions in it. Boil the broth.
When feel the fragrance of shrimps, add the remained
salt, together with the ham slice, tomatoes, egg
dumplings and meatballs. When boil again, remove
the heat.
- Sprinkle
with sesame oil.
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