1/2 teaspoon minced fresh ginger
5 oz (150 g) bamboo shoots, fresh or canned
6 cups (1500 ml) chicken broth
7 oz (200 g) of fresh tofu
2 large (10 g) dried Chinese black mushrooms, reconstituted and sliced
C. 1 tsp melted chicken fat
2 oz (50 g), Chinese ham

Preparation method

Cut the tofu into thin triangles. Chinese Cut the ham, bamboo shoots and cabbage.
Place the sliced ​​cabbage in the bottom of a saucepan and add broth. Place bean curd on top of cabbage. Then sprinkle with shrimp, bamboo shoots, sliced ​​ham, black mushrooms, shallots, ginger and salt. Bring to a boil over medium heat, then turn to low and simmer for 15 minutes. Add MSG and sprinkle with chicken fat. Remove and serve.

Recipe terms for this post:

dried lily buds chinese casserole CHICKEN BAMBOO SHOOTS BLACK MUSHROOM dou fu chinese stuffed black mushrooms dried lily buds (sometimes called golden needles) chines soup chinese bean curd casserole chinese mushroom bamboo casserole chine recipes chine recipe chinese dou fu soup recipe

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