Ingredients:
1 can of whole kernel corn
1 cup of cooked crab meat
2-3 cups of broth
1 tablespoon of Chinese wine
2 tablespoons of corn flour ( suspended in 4
tablespoons of water )
1 tablespoon of vegetable oil
1 egg white
1/4 tablespoon of salt
a pinch of black pepper
coriander leaves and finely chopped
spring onion for garnishing
Preparation:
1. Stir-fry the corn kernal with vegetable oil in a wok until the heat
get through, then add the Chinese wine and continue stir-frying until the
alcohol evaporates. Add the broth and heat until boiled, then, leave it
stand to cool down. Transfer the content from the wok to a blender and
have it roughly blended.
2. Pour the content from the blender to pot and have it boiled, then,
add salt and crab meat. While the soup is boiling, stir in the corn flour suspension.
After the soup get slightly gooey, pour in the egg white through a sieve and stir
through quickly to make strands of egg white floating in the soup.
3. Laddle into bowl and sprinkle with pepper, chopped spring onion and
coriander leaves, ready for serving.
Corn Soup with Crab Meat
The Soup Ingredients:
1 grilled pork leg
1 eged chicken
1 kg of pork spareribs
20 gm of dried scallop
16 cups water
60 gm of Chinese wolfberry
6-7 coriander roots
Preparation:
Put all the ingredients into a big pot and boil. After the soup is boiled thoroughly,
slow down the fire and leave it simmer for further 6-8 hours. The soup obtained
should be clear and have meaty deliciously taste.
The Shark's Fin Soup Ingredients:
60 gm of dried parboiled shark's fin
1/2 cup of crab meat
2 1/2 cup of the pre-made soup
3 dried shiitake mushrooms, soaked to soft and sliced
3 cups of soup
1 -2 tablespoons of seasoning soy sauce
1 1/2 tablespoons of oyster sauce
1 tablespoon of Chinese wine
1 1/2 tablespoons of light soy sauce
pre-mixed thickener; which is 2 tablespoons of potato flour ( or cron flour )
blended in - 1/3 a cup of water
1 teaspoon of pepper
1 teaspoon of dark soy sauce
Preparation:
1. Leave the dried shark's fin recons - titutes in cool water for 1 hour,
then drained.
2. Add some soup into a wok and heat until boiled thoroughly, then add
shark's fin, shiitake mushroom and crab meat. Seasons with the seasoning sauce,
oyster sauce, Chinese wine, light soy sauce and dark soy sauce to slightly darken
the color of the soup.
3. When the soup is boiled, stir in the thickener. When the soup is thick,
transfer it to a clay pot and garnish with coriander leaves and sprinkle with pepper.
The soup can also be taken with bean shoots. Mostly, mustard and Chinese dark
vinegar are also added
Cooking Tip:
This shark's fin soup recipes can be cooked by steaming as well. All the ingredients
are put in a pot and place in a large steamer and leave on fire for around 6 hours. This
method is more cumbersome but the soup comes out with full flavours of all the
fine ingredients.
Shark's fin Soup
