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Showing posts with label chines soup. Show all posts

Cream of Spinach Soup

May be you don’t like by reading this soup due to spinach but be sure it’s very delicious kind of Chinese soup. It has a large quantity of Iron. Iron is very essential for human being. We should add green leaves vegetables in our diet. So don’t leave must try this. Note down the recipe and ingredients of this soup.
Ingredients
Boiled and grained spinach                             4 cup
Butter                                                               2 table spoon
Chicken stock                                                  2 ½ cup
White floor                                                       2 table spoon
Milk                                                                 1 ¼ cup
Cream                                                             2 table spoon
Salt                                                                 1 ½ tea spoon
Black pepper                                                   ¼ tea spoon
How to Cook
1.    Put chicken stock, Spinach, Salt, and black pepper in sauce pan. Let it hot
2.    Put butter in white floor and fry it for some time
3.    Take away from stove and let it cold
4.    Add milk slowly then mix it on stove until it get thick
5.    Save some quantity of soup and mix cream in it
6.    Add this cream in spinach n milk soup
7.    Take bread crumbs n put it on soup
8.    Delicious quick recipe soup is ready
9.    Serve in cups and enjoy it

Most of the people want to taste something new and delicious than they have already tried. So the cook of hotels, restaurants and at home try different kinds of recipes sometimes they go for traditional food and sometime give their tongue exotic taste. The Sizzling Rice Soup is another recipe people love to take. Deserts and beverages are also famous in working folks community. Always try and enjoy new recipes with people you care for and like to be with.
Sizzling Rice Soup - Quick Recipe

Time to cook: 1 hour

Ingredients:
4 outsized dried black mushrooms, stems removed
1 medium boneless skinless chicken breast (about 6 ounces)
1 1/4 inches fresh ginger, peeled
1/4 cup barbecued pork or 1/4 cup cooked ham
4 ounces shrimp
1/4 cup canned bamboo shoot
1/4 cup canned water chestnut
5 cups chicken stock or 5 cups chicken soup
1 cup mushroom liquid
1 tablespoon dark soya sauce
1 1/2 teaspoons rice wine or 1 1/2 teaspoons dry sherry
salt and pepper
3 -5 drops sesame oil
crispy rice
vegetable oil, for deep-frying


Instructions:
Marinate mushrooms in hot water for about 20 minutes.
Strain the liquid and reserve 1 cup for the soup.
Cut mushrooms into quarters. Cut the water chestnuts and bamboo shoots into thin slices.
Bring a pot of water to boil. Add the chicken and ginger and briefly grow pale the chicken, just until it changes color.
Drain and cut the chicken into thin slices. Bring the chicken stock or soup and the reserved mushroom liquid to a boil. Add the chicken and beef, shrimp and the vegetables.
Let simmer for a few minutes, and then add the soya sauce, sherry, and the salt and pepper. Sprinkle with the sesame oil.
Bring back to a boil and then let simmer for a few more minutes. Place the soup in a large serving bowl and keep warm. Heat wok and add oil for deep-frying.
When oil is ready, add the Crispy Rice. Deep-fry until it puff and turns brown, and then drain on paper towels.
Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

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