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Main » Articles » Chinese Kitchen

Bouillon with meatballs syangu mushrooms - recipe



Ingredients: Dried Mushrooms syangu 3, dried bamboo shoots 8 , 80 walleye, egg 1 /2 PC. , Ham 31 ​​, 10 rice wine, ginger 10, soy sauce 5 Concentrate 5, sesame oil 5, salt 1 1 alum.


Perch fillet cut into pieces (without bones and skin) and passed two or three times through a meat grinder with a fine grid.


In powdered egg whites added fish prepared syangu mushrooms, bamboo shoots and ham. All these products are pre-cut strips, and then stirred thoroughly.


When ordering in the boiling chicken Bouillon ready lowered cooked minced into small pieces and cook it until tender.


After this, remove the foam from the Bouillon, pouring in sesame oil and pour the Bouillon into a soup bowl, a bowl or deep plate.


Appearance - clear chicken Bouillon strong light yellow color with sparkles on the surface of fat meatballs and uncertain form.


Taste - good chicken Bouillon with mushrooms and aroma of spices.

Category: Chinese Kitchen | Added by: Devildog-leo (04.01.2014)
Views: 120 | Rating: 0.0/0
Total comments: 0
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