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3 Wood Ears, Dried
20 Tiger Lily Buds, Dried
4 ounce Pork
***MARINADE***
½ teaspoon Sherry
½ teaspoon Cornstarch
1 teaspoon Sesame Oil
1 teaspoon Salt
2 ounce Mushrooms, Sliced
4 tablespoon Bamboo Shoots, Shredded
1 ounce Bean Curd
2 tablespoon Worcestershire Sauce
5 tablespoon Cornstarch
5 tablespoon Water
1 Egg, Beaten
½ teaspoon Black Pepper
½ teaspoon Pepper, White
1 tablespoon Sesame Oil
6½ cup Chicken Broth
4 tablespoon Water Chestnuts
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Leave 15 minutes
.
Bring chicken broth and salt to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce .
Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.
20 Tiger Lily Buds, Dried
4 ounce Pork
***MARINADE***
½ teaspoon Sherry
½ teaspoon Cornstarch
1 teaspoon Sesame Oil
1 teaspoon Salt
2 ounce Mushrooms, Sliced
4 tablespoon Bamboo Shoots, Shredded
1 ounce Bean Curd
2 tablespoon Worcestershire Sauce
5 tablespoon Cornstarch
5 tablespoon Water
1 Egg, Beaten
½ teaspoon Black Pepper
½ teaspoon Pepper, White
1 tablespoon Sesame Oil
6½ cup Chicken Broth
4 tablespoon Water Chestnuts
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Leave 15 minutes
.
Bring chicken broth and salt to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce .
Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.