|
Ingredients:
3 squares bean curd
4 Chinese black mushrooms
1/2 medium-sized precooked bamboo shoot
2 oz. raw shelled shrimp
1/2C precooked slices pork loin
1/4C diagonally shredded fresh garlic/leek
Mixture1(1t rice wine, 2t cornstarch)
Mixture2(4C stock, 2t salt)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Soak mushrooms in warm water until soft and shred. Cut bean curd,
mushrooms, and bamboo shoot into bite-size pieces. Wash shrimp, drain
and mix with Mixture1.
2)Pour Mixture2 in a pot; add bean curd, black mushrooms and bamboo
shoot.
When liquid bring to boil, cover and simmer 30 minutes over low heat.
Add shrimp, pork loin, shredded garlic, cook an additional minute till
shrimp
change color; remove and serve.
Remark: This soup is suit for winter season.
|