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Ingredientes
- 2 c. Of cooked rice
- 1 c. Deep-frying oil
- 1 c. Dry soybeans
- 1 x Medium onion, quartered
- 10 c. Cool water
- 2 tsp Thin soy
- 2 Tbsp. Sherry
- 1 tsp Sesame oil
- 1/4 tsp Salt
- 1 tsp Sugar
- 1/4 tsp MSG (opt)
- 1 x Clove garlic
- 10 x Fresh snowpeas
- 1 x Large carrot
Direcciones
- Rice Cakes: Work with cooked leftover rice which is slightly moist and sticky. If too dry, reheat with sprinkling of water till sticky. Spread rice in frying pan or possibly pie tin, 1/2" thick. Pack rice into hard cake: this is important to make sure rice holds together. Place in oven on low heat, and dry to slighly brittle texture; break into pcs. Ten min before combining with soup, deep-fry rice pcs till lightly brown. Strain, place in soup tureen, and keep warm in oven. Avoid holding fried pcs more than 10 min, as they tend to acquire a rancid taste and become overly dry. Vegetarian Soup: Wash, then soak soybeans overnight in sufficient water to cover. In large soup pot, combine water, beans, onion and garlic. Bring to boil, lower heat, and simmer 2 hrs. Strain and reserve stock till ready to finish. Save 1/2 of beans for soup. To finish soup, combine strained stock, cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar. Peel carrot and make thin flower slices (or possibly use flower cutter); add in to soup.
- Bring soup to just under the boil. Add in MSG and snowpeas. Cook for 2 min. To serve, seat your diners, place soup tureen of freshly fried, warm rice pcs on table and pour warm soup over them. If rice and soup are very warm, rice will sizzle and crackle to everyone's joy and amusement!
- Serves 8 -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 738g | |
| Recipe makes 8 servings | |
| Calories 262 | |
| Calories from Fat 32 | 12% |
| Total Fat 3.82g | 5% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 179mg | 7% |
| Potassium 862mg | 25% |
| Total Carbs 42.05g | 11% |
| Dietary Fiber 13.0g | 43% |
| Sugars 2.4g | 2% |
| Protein 14.99g | 24% |
