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RICE SOUP

This recipe is rated : 1

Recipe Ingredients

? c. cooking oil 8 c. chicken stock
1 tbsp. rice wine ? tsp. sesame oil
? k. lean pork, diced 1 large pc. burnt rise
1 tbsp. sugar 3 stalks leeks, cut in 1/2? pcs.
? k. shrimp, diced 2 pcs. bamboo shoots, diced
2 tsps. salt 5 pcs. dried mushroom,
5 pcs. sea cucumber, strips soaked then cut in strips
3 tbsp. cornstarch ? c. soy sauce
dispersed in ? c. water

Cooking Procedures

Saut? pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt. Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it puffs. Serve soup topped with puffed rice.
 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

OWER SOUP 2 tblsp. butter substitute. 14 cups cauliflower liquor. 1 tblsp. cornstarch. J cup cauliflower puree. 1/2 cups milk. Salt, paprika. Cook cauliflower in boiling water and save the liquor. Rub cauliflower through sieve. Make a white sauce of the butter substitute, cornstarch, milk and seasonings. Add cauliflower liquor and puree just before serving. PUREE OF CELERY ROOT 1 qt. celery root, cut in dice. 1 tsp. salt. 1 tblsp. flour. 1 cup stock or cream. 2 tblsp. butter.

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