Text 33575, 80 rader
Skriven 2013-02-10 21:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Suspect seafood
=======================
-=> Quoting Dale Shipp to Dave Drum <=-

 DS> I've had trouble keeping track of who was a "suspect" country

It's a short list... China and Vietnam are the worst two offenders.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: West Lake Soup
Categories: Chinese, Soups, Pork, Groundmeat, Fish
  Servings: 4

      8 oz ground pork or minced beef
           fillet or white fish fillets
           (cod or flounder) 
           roughly chopped
           Kosher salt
      1 TB light soy sauce 
      2 TB Shaoxing rice wine
      6 c  chicken broth
      5 TB cornstarch mixed with 
    1/4 c  water
      4    egg whites, lightly beaten
    1/4 ts white pepper
  1 1/4 c  finely chopped cilantro

A little meat, a few eggs, some cilantro... that's all you need for
this soup, which is hearty yet not heavy, and fragrant from the
cupfuls of cilantro you add to the pot.

If you do not care for cilantro you could substitute scallions, or
watercress, or spinach.

I like either ground pork or finely minced beef, but not ground
beef. I don't want the soup to be too rich or meaty and ground beef
has a special heaviness to it. Whereas, ground pork is neutral
enough such that you don't mind if it diffuses into the soup. And
minced beef, while meaty, is self-contained. For the same reason,
ground chicken would suffice, though it would not be as fatty as
ground pork. Fish fillets make an interesting variation as well.

As for eggs, I want only the egg whites for their subtler flavor.
Egg yolks enrich the broth, thus muddying up the brightness of the
cilantro.

In a medium-sized mixing bowl, combine meat with 1 teaspoon salt,
soy sauce, and rice wine and set aside. 

Combine broth and slurry in a medium saucepan and cook over
medium-high heat, stirring occasionally, until broth comes to a boil
and thickens slightly. Reduce heat to a bare simmer.

Add the marinated ground meat stirring to break it up as you add it
(stir gently if using fish). When the meat or fish is just cooked
(about 30 seconds for meat or 2 minutes for fish), add egg whites by
drizzling them into the simmering broth and stirring the broth
around slowly with a pair of chopsticks. When egg whites are
solidified, about 30 seconds longer, turn off the heat. Add white
pepper and more salt to taste. Add chopped cilantro and stir around
to incorporate. Serve immediately. 

Posted by: Chichi Wang 

Comment by Marty Moon: The traditional version has dried mushrooms
which works well - it keeps the light taste of the soup with a
limited amount of meat but adds another rich mushroom flavor to what
is otherwise a rather monochromatic dish.

From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... Taco Bell shrimp taco. Just say no.

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