SC - OT - New Year's recipes, in no particular order...

[Philip & Susan Troy]

Menus usually call this Beef Soup with Parsley, but to avoid confusion
we'll call cilantro cilantro.

EGG FLOWER BEEF SOUP WITH CILANTRO

The Soup:
2 quarts white beef and/or chicken stock
3 eggs, beaten
1 bunch cilantro, washed and drained, leaves removed from stems and
stems chopped
2 scallions, sliced or shredded
1/8 tsp white pepper
1 slice ginger
1 tsp sesame oil
2 tsp cornstarch mixed till smooth with 2 or 3 Tbs cold water (optional)

The Beef
1/4 - 1/2 lb lean beef, shredded as for stir-frying or coarse "chili" grind
1 tsp cornstarch
1 tsp peanut oil
1 Tbs light soy sauce
1/8 tsp white pepper

Bring the stock to a simmer with the ginger and the white pepper in a
deep saucepan, and while it is heating, mix the beef with the
cornstarch, peanut oil, soy sauce and white pepper. Let the beef
marinate a few minutes while the stock heats. Drop the beef bit by bit
into the stock and stir often to break up lumps; if the beef is ground
you may have to add the beef a pinch at a time or really stir it
frequently. When the soup is simmering, skim off any foam on top.

If you want to thicken the soup with your cornstarch slurry, now is when
you stir it in. Stir until the soup becomes transparent again and
thickens slightly. 

Make your egg flowers by dropping/pouring the beaten eggs gradually into
the soup in a very thin stream; the eggs will start to cook and float.
Don't stir the soup until the eggs cook and float -- this is egg flower
soup, not custard! A good way to add the eggs is to use a small pitcher
or bowl and control flow with a fork or spoon. When all the eggs are
added and have begun to cook, stir the soup once to break up any large
pieces of egg.

Stir in the cilantro and the scallions, let cook for a minute, then add
the sesame oil, stir once more, and serve.


   
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com