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Ingredients:
1 pork loin
2 pre-softened Chinese black mushrooms
1 7-inch circle heavy-duty cellophane
3oz chicken meat
1/2C dried asparagus
Mixture1(1/4t salt, 1t cornstarch)
Mixture2(2 eggs, 3/4C water, 3/4t salt, 1t rice wine, 1t chopped green
onion, 1t chopped ginger root, 1T chopped celery)
Mixture3(4C stock, 1t salt, 1/2t sesame oil, 1t rice wine)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Using matchstick, remove the thin outer membrane from the pork's
brain;
rinse and cut into bite-size pieces. Dice 1 black mushrooms and cut the
other into quarters; lightly score the tops of the quarters. Dice the
chicken meat and mix with Mixture1; let sit for 20 minutes.
2)Wash the cellophane in water and use it to line a medium-sized soup
bowl;
arrange the black mushroom quarters in the bottom bowl, then add the
pork
brain pieces on top.
3)Lightly beat the ingredients of Mixture2; add the diced mushroom,
diced
chicken meat and asparagus; mix lightly and pour into the bowl
containing
the pork brain. Place in steamer and steam 30 minutes over medium heat
till
egg has set; remove and invert into soup serving bowl. Heat Mixture3
until
boiling and pour into soup bowl over egg mold; serve.
Remark:
It can be sprinkle chopped ham over egg mold and decorate the top with
green pea.
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