|reat alternative that's nutritious, delicious, quick and easy to make. Mushroom, shrimp and beancurd
||[Aug. 11th, 2011|02:58 pm]
Who has got the time to slave over a hot stove? With our busy schedules, cooking a tasty and healthy meal is out of the picture. Or is it? Here's a great alternative that's nutritious, delicious, quick and easy to make.|
Mushroom, shrimp and beancurd broth
This is another exceedingly easy to cook soup that you can serve to your family or guests. And the cooking time? Less than 20 minutes!
Kids love the tofu and if they are adventurous, they can try the shrimp. If you want to have a better texture with the tofus, use the Japanese cotton beancurd as it is extremely smooth. And if you like it “hot”, put aside the servings for the kids, then add in some red hot chilli for a spicier version.
What you need:
3 pieces wrapped beancurd
225g shelled shrimps
113g minced pork
6 straw mushrooms
2 egg whites
finely chopped Chinese parsley
1/2 tbsp light soy sauce
1/2 tsp cornflour
3/4 tsp salt, pepper
1tsp sesame oil
1/4 cup water
What you do:
De-vein shrimps and wash. Scald and drain
Wash straw mushrooms. Blanch and dice.
Mix minced pork with marinade.
Break beancurd into small pieces with a fork.
Bring 3 cups of water to the boil. Put in minced pork and simmer for 5 minutes. Bring to a boil.
Thicken with sauce and bring to a boil.
Remove from heat.
Pour in egg whites and stir gently.
Add Chinese parsley and serve.