Text 21995, 72 rader
Skriven 2014-12-17 05:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: dissonance 465
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 DS> When we lived in England there was a Chinese restaurant that had a
 DS> similar soup on its menu -- and it was number 57 on the list of items.
 DS> We called it Chinese Heinz 57 soup.

Heh, did it have 57 ingredients, and did these depend on
what didn't sell the week before?

 DS> Unfortunately these days we seem to have problem getting some Chinese
 DS> vegetables.  Used to be we could buy a hand full of bean sprouts
 DS> and/or pea pods.  Not much is needed.  These days we either cannot find
 DS> them at all, or else they are pre-packaged in packs of at least six
 DS> times what we really need.

Can one get smaller quantities of loose veggies at H-Mart?
If not, pea pods can be frozen if blanched briefly first -
if you don't blanch them, they become slime when thawed.
Beansprouts, I dunno, I seldom use them at all, as they
seem to be more trouble than they're worth, except in dishes
as below (I think I made it at a picnic once) -

--mm
Suan la chow show
cat: appetizer, spicy, Taiwanese, mine
servings: 4

1 egg, separated
5 oz ground pork
2 Tb sherry, opt
4 scallions, minced, green and white parts
soy sauce
20 wonton skins
rice vinegar
sugar
2 c bean sprouts
1/2 c hot chicken broth
sesame oil
1 Tb chili paste with garlic
salt

Beat egg white with 1 Tb water. Set aside.

Mix pork, sherry, scallion whites, half the scallion
greens, egg yolk, and soy sauce to taste.

Fill wonton skins with pork mixture and fold up, using
egg white mixture as glue. Set aside.

Dissolve a teaspoon or so of sugar in an ounce or so of
vinegar. Toss sprouts with this. Pour broth over and stir:
sprouts will almost but not quite cook. Drizzle sesame oil
over. Divide sprouts into serving bowls.

Bring a pot of salted water to the boil: drop wontons in.
When they float, cook for 3 min more and test for doneness.
Wontons are done when skins are soft and appetizing.

Make a sauce: start with 1 Tb chili paste with garlic.
Add soy sauce, rice vinegar, and sugar to taste. The sauce
should be fairly thin and dark brownish red. If it is too
concentrated, add a little chicken broth.

Drain wontons and dump them into the sauce, letting them
sit a couple minutes for the sauce to soak in. Arrange
wontons over sprouts, pouring excess sauce over. You may
add a touch more sesame oil. Strew remaining scallions over.

Source: me

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