  |
        |
|
  |
 |
|
|
Bean Curd, Cha Tsai and Dried Shrimp Soup
|
|
Bean Curd, Cha Tsai and Dried Shrimp Soup
( )
25 g (1 oz) dried shrimps, soaked for 20 minutes 1.75 litres (3 pints) chicken stock 1 tablespoon Chinese wine or dry sherry 25 g (1 oz) Szechuan pickle (cha tsai), thinly sliced 1 teaspoon salt 2 cakes bean curd, cut into 1 cm (1/2 inch) squares 1 spring onion, finely chopped 1/2 teaspoon sesame oil pinch of MSG Preparation time: 10 minutes plus soaking Cooking time: 25 minutes 2. Add the liquid from the shrimps to the stock with the wine and bring to the boil. 3. Add the sliced pickle and dried shrimps and simmer for 10 minutes. Add the bean curd and salt and bring to the boil again. 4. Add the spring oinons, sesame oil and MSG and serve immediately. Note: To remove the backbone easily, open out the gutted fish and lay, skin side up, on a board. Press down hard along the backbone with the heel of your hand, then turn the fish over. The bcackbone should now lift out quite easily, using a sharp knife.
|
 < |