1.Three silk cabbage soup
Ingredients:
25g of Jinhua ham
15g of Soaked Shiitake Mushrooms
35g of Bamboo shoots
65g of Chinese cabbage
Seasoning:
1/2 teaspoon of salt
1/2 spoon of chicken powder
1 /2 teaspoon of white pepper
1 and 1/2/tablespoon of Cornstarch water
1 spoon of sesame oil
500cc of Big bone broth
Steps:
1 Shred all the ingredients and blanch them together for 20 seconds. Pick them up and rinse with cold water and drain for later use.
2 Take out a soup pot and bring the big bone stock to a boil. Add in all the ingredients, salt, chicken powder, and white pepper and mix well.
3 After boiling the stock again, turn to low heat and thin the gorgon with cornstarch water. After finishing, turn off the heat and sprinkle with sesame oil.
2.Scallop Jade Soup
Ingredients:
70 grams of jadeite
2 scallops
1 egg white
Seasoning:
1/2 teaspoon of salt
1/4 teaspoon of Chicken Seasoning Powder
1 and 1/2 tablespoons of cornstarch water
1 teaspoon of sesame oil
400cc of Big bone broth
Steps:
1 Soak the dried scallops in 50㏄ water for 1 minute, then steam them in a pot for 20 minutes and peel them for later use.
2 Take out a soup pot and add bring the big bone stock to a boil. Add in the scalloped , jadeite, salt, chicken powder and mix well.
3 After boiling the broth again, turn the heat low and thicken the flour with cornstarch water before turning off the heat.
4 Pour in egg whites and mix well. To finish the dish, sprinkle with sesame oil.
3.Crab Meat Tofu Soup
Ingredients:
50g of Crab leg meat
70g of Tofu
20g of Bamboo shoots
1 egg white
Seasoning:
1/2 teaspoon of salt
1/2 teaspoon of chicken powder
1/8 teaspoon of white pepper
1 and 1/2 tablespoons of cornstarch water
1 teaspoon of sesame oil
400cc of Big bone broth
Steps:
1 Cut the bamboo shoots and tofu into small pieces, blanch them with crab legs. Rinse and drain.
2 Take out a soup pot and bring the big bone stock to a boil. Add in salt, chicken powder, white pepper and all the ingredients in step 1 and mix well.
3 After boiling the stock again, turn to low heat to thin the gorgon with cornstarch water before turning off the heat.
4. Add in the egg whites and mix well. Sprinkle with sesame oil to finish the dish.
4.Carrot soup
Ingredients:
200g of Carrots
10g of Celery
20 grams of potatoes
20g of Onion
1 tablespoon of olive oil
Seasoning:
1/4 teaspoon of chicken powder
10cc of Animal whipped cream
400cc of Chicken stock
Steps:
1 Peel the carrots and cut them into pieces; remove the crude celery and cut into small pieces; peel and cut the potatoes and the onion into small pieces and set aside.
2 Heat up a pan and pour in olive oil. Add in the onion and celery and sauté until fragrant.
3 Add in the carrot cubes, potato cubes and chicken stock and simmer for about 15 minutes on low heat. Once done, leave it to cool.
4 Mix the soup with a blender and add in chicken powder and animal fresh cream to finish the dish.
5.Potato soup
Ingredients:
1 potato
1/2 onion
Seasoning:
A. 20 grams of butter, 10 grams of low-gluten flour, 200 grams of water
B. 200g of milk, 25g of fresh cream, 5g of chicken powder, salt, pepper
Steps:
1 Wash and peel the potatoes and cut into thin slices. Wash and peel the onions, mince and set aside.
2 After the pot is heated, add the cream of seasoning A. After the cream melts, put the minced onion in the pot and stir fry until it softens.
3 Add the potato chips and stir-fry until they are cooked and soft. Then, turn off the heat immediately. Add the low-gluten flour of seasoning A and stir-fry evenly.
4 Add the water of Seasoning and cook until the potatoes are soften and turn off the heat to cool.
5 Then, pour into a blender and mix evenly before pouring it back into the pot.
6 Add the milk and fresh cream of seasoning B and bring it to a boil. Lastly, add salt and pepper to mix and cook.
