国外料理手册大全-6-Soup-汤汇.docxVIP

Soup Stew RecipesWonton SoupSui Kow (Dumplings) SoupPork Ribs and Lotus Root SoupBean Curd Sticks and Pork Ribs SoupBak Kut Teh/Pork Bone Tea SoupCuttlefish Bak Kut Teh Chai BueyNyonya Perut Ikan (Nyonya Pickled Fish Stomach with Herbs and Vegetables Curry) Japanese Asari Miso Soup/Miso Soup with Clams01　Wonton Soup RecipeIngredients: 8 oz. peeled and deveined medium size shrimp1/8 teaspoon sesame oil1/2 teaspoon chicken bouillon powder1/8 teaspoon fish sauce1 small pinch of salt3 dashes white pepper powder1 oz yellow chives (chopped finely)1/2 teaspoon corn starch15 wonton wrappers3 cups stockSalt to tasteWhite pepper powder to tasteSesame oil to tasteStock Ingredients:1 1/2 pound leg quarters (chicken thighs and legs)1 1/2 pound lean pork1 1/2 pound ham10 cups waterMethod:Prepare the stock first by boiling all the ingredients in a deep stockpot. Bring it to boil and skim off the scum that surfaces until the stock is clear. Simmer on low heat for a couple of hours. Pour the stock through a sieve and set aside. Save the extra in a container and keep it in the fridge for future use.Put the shrimp in a small bowl and rinse them under cold running water for about 5-10 minutes. (This step makes the shrimp crunchy.) Drain the water and pat the shrimp dry with paper towels and then cut each shrimp into 3-4 pieces.Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour. Blend the shrimp well with the seasoning.Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces) of the shrimp filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close” the wonton. Repeat until the filling is used up. To see the video of wrapping wonton, please click here.Add 3 cups of stock into a medium saucepan and bring it to boil. Add the remaining chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set asid