Thick spicy soup that warms up perfectly in winter. The recipe comes from a Chinese cookbook. Serve very hot!
Ingredients:
| 1.5 l |
bone broth or meat |
| 250 g |
of mushrooms |
| 200 g |
of mushrooms |
| 2 pcs |
of egg |
| 1 pc |
carrots |
| 1 pc |
chilli pepper |
| 1 tbsp |
soy sauce |
| 1 tbsp |
grated ginger |
| 3 teaspoons |
salami (starch meal) |
/tr>
| 1/2 tsp |
wei-su |
Procedure:
Add sliced mushrooms and carrots to the broth, add grated ginger, chopped chili pepper, simmer for 15 minutes.
Then add the peas and thicken the soup with saltpeter, which we whisked in a little cold water.
Pour the eggs into the boiling soup, which we whisked with a whisk.
Finally, season to taste with wei-su (enhances the flavor of the dish, we sell a similar preparation called Glutasol).
Note:
Text and photo: D. M.