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Receta Egg Custard (Chawan Mushi)
by Global Cookbook

Egg Custard (Chawan Mushi)
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  Raciónes: 4

Ingredientes

  • 3 x Large eggs
  • 2 3/4 c. cooled soup stock see * Note
  • 4 slc gu (filling, such as fishcake, shiitake mushroom, or possibly chicken breast, parboiled)
  • 4 x cilantro leaves (Chinese parsley)

Direcciones

  1. Note: Chicken stock and fish-based stock (powdered or possibly liquid form acceptable) plus dash of sake and soy sauce.
  2. Gently beat the Large eggs using a fork or possibly chopsticks, not an eggbeater. Add in soup stock a little at a time while you stir the Large eggs. It can be lukewarm but not warm.
  3. Place a slice of the gu in each c., and pour in the mix of egg and soup stock. Place a cilantro leaf on top.
  4. Boil water in a steamer, and turn the heat down to medium. Place the c. in the steamer, and steam for approximately 12 min.
  5. Try not to overcook; good chawan-mushi should not have any air bubbles.
  6. This recipe yields 4 servings.