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- Mushroom soup-Chinese food and natural health for July 262014
Mushroom soup-Chinese food and natural health for July 262014
Mushroom soup
Ingredientsfor mushroom soup / 4 people
600ml of broth
6Chinese dried mushrooms shiitake
2tablespoons cornstarch
3egg whites
Salt
Achievement
DifficultyEasy
Preparation10 mn
Baking13 mn
Rest20 minutes
Totaltime 43 min
PREPARATIONMushroom Soup
1Put the mushrooms soaked in warm water for about 20 minutes. Wipe them andremove stems. Cut into strips.
2Pour the cornstarch in a bowl with 2 tablespoons of water soup. Whisk until apaste. Beat the egg whites in a bowl with a pinch of salt.
3Pour the broth in a saucepan and bring it to boil. Add the mushrooms and boilfor 3 minutes.
Finally Mushroom Soup
Offthe heat, add the corn flour paste and egg whites while continuing to beat.Salt and serve immediately.
Ingredientsfor Bear Claws Recipe
8 oz Maraschino cherries
3/4 c Pitted dates, chopped
3/4 c Dark raisins
1ts Grated lemon peel
1/2 c Walnuts, chopped
4tb Sugar
2tb Butter or margarine, melted
1Egg yolk
2tb Water
1/3 c Walnuts, chopped
SWEETRICH DOUGH
3/4 c Milk
1/2 c Sugar
2ts Salt
1/2 c Butter or margarine
1/2 c Warm water
2pk Dry yeast
1Egg
4 c Flour, unsifted
BearClaws Preparation
Scaldmilk, stir in sugar, salt, butter and cool to lukewarm. Combine water and yeastin a large bowl, stir until dissolved. Beat in milk mixture and egg. Add halfthe flour, beat until smooth. Stir in remaining flour to make a stiff batter.Add more flour if necessary. Cover tightly and refrigerate dough at least 2hours. It may be refrigerated up to 3 days. Divide dough in half. On a lightlyfloured roll out one half to a 9×18 rectangle. Brush with half the meltedbutter. Sprinkle half the cherry mixture over dough, pat lightly. Starting withan 18 edge, fold 1/3 of dough to center. Then fold over remaining 1/3 of doughto make a 3-layer strip. Pinch to seal edges. Cut each strip into 8 sections.Make 4 slashes through a cut edge of each section. Place on a greased bakingsheet, and shape into bear claws by separating the slashes. Repeat usingremaining dough and cherry mixture. Blend yolk and water, brush onto rolls.Sprinkle with remaining 1/3 cup nuts and 2 tablespoons sugar. Let rise about 10minutes, and bake until golden brown. CHERRY MIXTURE Make this recipe while theSweet Rich Dough is rising. Drain and chop cherries, drain again on papertowels. Combine chopped cherries, dates, raisins, lemon peel, the 1/2 cupwalnuts, and 2 tablespoons sugar.
Ingredientsfor Matzoh Balls Recipe
4lg Eggs
1/2 c Water
1ts Salt 1
1/4 c Matzo Meal
1/2ts Freshly ground white pepper
1/4ts Baking powder
1/2ts Ground ginger
1 qt Chicken stock
1/3 c Vegetable oil
MatzohBalls Preparation
MatzohBalls Combine the eggs, salt, pepper and ginger in a china, glass or enamelwaremixing bowl. Beat well with a wire whisk or use a blender. Beat in the oil,water, matzo meal and baking powder. Chill the mixture for 30 minutes orlonger, or chill overnight. Bring a large quantity of salted water to a boil. Shapethe mixture into 16 balls and drop them into the water. Simmer for 30 minutes.Serve in hot chicken stock/soup.