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Receta Aubergine Wonton Soup
by Global Cookbook

Aubergine Wonton Soup
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Ingredientes

  • 1 x Red bell pepper
  • 1 lb Aubergine Extra virgin olive oil spray
  • 2 x Jalapeno peppers, seeded & chopped
  • 1/4 c. Mixed fresh herbs
  • 5 x Saffron threads, crushed
  • 6 ounce Extra-hard tofu, diced Salt & pepper
  • 48 x Round won ton wrappers
  • 5 c. Stock
  • 2 x Carrots, cut on the diagonal
  • 24 x Snow peas
  • 2 x Tomatoes, peeled, seeded & diced
  • 1 x 1/2" ginger, sliced
  • 24 lrg Cilantro leaves, for garnish
  • 1 Tbsp. Extra-virgin extra virgin olive oil

Direcciones

  1. Char pepper on all sides. Transfer to a covered bowl & set aside. Grill aubergines for at least 15 min. Rub off skins of both pepper & aubergine.
  2. Seed, devein & mince pepper. Cut aubergine lengthwise into 3/8" thick slices. Spray extra virgin olive oil on both sides. Grill slices until golden brown & cut into 1/4" dice.
  3. Combine in a bowl the aubergine, pepper, jalapeno, herbs, saffron & tofu.
  4. Season lightly. Place about 1/2 tb of filling in centre of each won ton wrapper. Brush the edges of the wrapper with water & press one edge over the other, forming a semi-circle. Press tightly to seal the entire edge.
  5. Repeat with remaining wrappers.
  6. Lay a round of parchment paper in a steam basket. Cover it with a single layer of won ton wrappers & spray with extra virgin olive oil. Top with a parchment round & continue to layer & spray won tons in between rounds of parchment.
  7. Cover pot & steam over boiling water for 5 min. Set aside covered.
  8. Place a soup pot over high heat. Add in stock & reduce it to 3 1/2 c..
  9. Lower heat & drop in carrots & cook 2 to 3 min. Add in snow peas & tomato & cook for 1 minute. Remove from heat; add in won tons, ginger & cilantro.
  10. Serve in shallow bowls, allowing 6 won tons to one person.
  11. Each serving canbe drizzled with extra virgin olive oil.
  12. Serve with Carrot Slaw & Pine Nut & Orange Wild Rice Salad for a lunch meal.