Monday, July 11, 2011

Corn soup

1 Fillet of chicken (meat from  ½ chicken breasts) cut into the box
7 tablespoons of canned sweet corn (fresh or frozen corn also can)
1 liter of water
 ½ teaspoon pepper
 ¼ teaspoon nutmeg
2 chicken eggs
2 tsp cornstarch (cornflour) dissolved in 100 ml of water
1 chicken stock (optional)
salt to taste
Oil for frying

3 spring onions
3 cloves garlic

Cooking Method:

1. Saute garlic and onion that has been refined until fragrant, then enter the nutmeg and pepper and then enter the chicken in slices.
2. After the white-meat chicken, add water let it boil, then enter the corn and let the chicken and corn until tender (about 15-20 minutes)
3. Whisk the eggs off the chicken, then input while in stir simmer briefly, then the input block of salt and chicken.
4. Finally enter the solution of cornstarch, stirring until soup thickens and leave. Remove and serve immediately.

Asparagus Crab Soup

Ingredients :
250 g crab meat
200 g fresh asparagus, cut into 3 cm, boiled briefly
30 g margarine
1 pc onion, sliced ​​thin
1500 ml broth
3 tablespoons cornstarch, mixed with a little water
Btr 1 egg, beaten
1 / 4 tsp pepper powder
1 teaspoon salt

How to cook :

Heat margarine and saute onion until fragrant, put the crab meat, salt and pepper powder.
Boil broth, stir, stir onion and crab meat.
Enter the liquid cornstarch, stirring until thickened, add the asparagus, stir briefly.
Enter the beaten eggs, stirring gently, and cook until boiling, remove and serve while warm.

Serves 6

Crab Soup


8 cups of fish stock,
2 medium-sized crabs,
4 oz. ginger,
1/2 cup of scallions,
1/2 cup of Indonesian parsley,
salt, pepper to taste.


Make fish stock by boiling fish bones in 8 cups of water
Remove these bones after a few minutes.
Wash crabs, split into several parts
Cut ginger into very thin slices
Cut scallions and Indonesian parsley
Reheat stock for about 5 minutes, put everything into the stock
Add salt and pepper to taste

Serves 8.
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