Egg Drop Soup
Egg Drop Soup (China)
4 cup fresh or canned chicken broth
1 tablespoon cornstarch
1/4 cup cold water
1 tablespoon soy sauce
1/4 tps freshly-grated ginger root (optional)
White pepper, to taste
2 eggs
1 scallion (green onion, spring onion) green &
white part, very thinly sliced
Bring the chicken broth to a boil over moderate heat
Mix the cornstarch with the water & stir it into the broth
Add the soy sauce, optional ginger, & pepper
Return the soup to a boil & remove from heat
Beat the eggs slightly, so that they are broken up but the yolks & the whites are not completely mixed together
Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs
Divide the scallion slices between the individual serving bowls & ladle the soup over them
Serves 4 to 6
Braised Beef, Shanxi Style
Braised Beef, Shanxi Style
Posted by WingsFan91 at recipegoldmine
com 9/5/2001 8:24 am
1 pound (400g) lean boneless beef
1/2 g fennel seed
10 tpss (50ml) soy sauce
3 1/2 ounces (100ml) chicken or duck broth
4 Tbspcornstarch (cornflour), dissolved in 4 tablespoon water
2 tpss rice wine
3 ounces (100g) scallions, chopped
1/4 tps fresh ginger, chopped
3 1/2 fluid ounces (100ml) sesame oil
1/4 tps MSG (optional)
Wash the beef & cut into thin slices
Mix with the soy sauce & scallions
Stir the cornstarch-water mixture & add
Heat the sesame oil in a work add the fennel seeds
Heat to very hot or until the oil starts to smoke, & add the beef
Stir-fry until barely cooked
Add the stock, rice wine & MSG (optional)
Cover the wok, & boil rapidly for 1 minute
Add the ginger, stir & remove
Pesto
Pesto
1/4 cup plus 1 tablespoon olive oil
2 tablespoons pine nuts (pignolias)
1 cup tightly packed fresh basil leaves,
rinsed, drained, and stemmed
2 medium cloves garlic
1/4 teaspoon salt
1/4 cup freshly-grated Parmesan cheese
1 1/2 tablespoons freshly-grated Romano cheese
Heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat
Add pine nuts; saut