Wednesday, August 19, 2009

Assorted Doufu Potage

Materials Serving 4-6 persons Serving 4-6 persons Beancurd 3 pcs

1 liter Water
120 g Chicken Meat
3 pcs Dry Black Mushrooms
1 small slice Chinese Ham
2 tbsp Green Pea
2 tbsp Shells Moved Peanut

Potageolutioning

2 tbsp Salt
1 pc Egg
1 tbsp Oil
2 tbsp Cornflour
2 tbsp Salt
1 pc Egg
1 tbsp Oil
2 tbsp Cornflour



1) Boil chicken in 1 liter of hot water for 5 minutes
2) Take out and shred, soup for use
3) Soak dry black mushroom and China ham, wipe out water, then shred
4) Whisk the doufu, then add potage and mix it well
5) Boil doufu with 500ml of chicken soup and mix well
6) Heat other 500ml of chicken soup in wok, add shredded black mushroom
7) Add mixed doufu, peanut and shredded China ham, stir mix until soup boiled
8) Add pea while potage is boiled again, then add pea, serve

Remark

tbsp - table spoon
Potage is served better with some pepper

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