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Receta Hot And Sour Egg Drop Soup With Quail
by Global Cookbook

Hot And Sour Egg Drop Soup With Quail
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Ingredientes

  • 1/2 c. Maple syrup
  • 1 stalk celery, diced
  • 1 med Carrot, diced
  • 1 med Spanish onion, diced
  • 1 Tbsp. Fresh ginger, chopped
  • 1 Tbsp. Garlic, chopped
  • 1/4 c. Coriander, minced
  • 1 tsp Crushed black peppercorns
  • 1 Tbsp. Dry sherry or possibly Marsala
  • 1 Tbsp. Sesame oil
  • 4 Tbsp. Soy sauce
  • 3 x Quail, deboned Chinese Marinade, recipe above Peanut oil for deep frying
  • 1 1/2 c. Chicken stock
  • 1 x Bulb shallots, cut in thin rings
  • 1 tsp Fresh ginger, finely julienned
  • 1 c. Black tree ear mushrooms, or possibly wild, finely sliced
  • 1/2 c. Shiitake mushrooms, finely sliced
  • 1/2 x Roasted red bell pepper, julienned
  • 1/2 c. Tomato con casse, (tomatoes peeled, seeded and minced)
  • 2 piece warm red Thai chilis or possibly any Mexican chili
  • 1 tsp Sugar
  • 1/2 Tbsp. Parmesan, preferably Reggiano, grated
  • 2 whl Large eggs
  • 1 tsp Sesame oil Balsamic vinegar, good quality Chives, chopped, for garnish Coriander, minced, for garnish
  • 1 pch White pepper

Direcciones

  1. Combine all the marinade ingredients in a bowl. Add in quail and chill for 2 days.
  2. Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 min, or possibly till outside is brown and crispy. Remove from oil. Drain and cut quail into pcs and set aside.
  3. To make soup: Combine all ingredients, (except cheese, Large eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 min. Bring back to a boil. Whip together Parmesan cheese and Large eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs.
  4. Yield: 4 servings