How to Prepare / Make / Cook - ?Chinese dessert recipe
Chinese dessert recipe :
Meatballs with
Crystal Noodle Soup
This easy soup makes a satisfying meal by itself, as well as a hearty
soup course in a lighter multicourse meal of stir-fried vegetables and
bean curd. Add the bean thread only when you’re ready to serve.
It overcooks easily and can become soft and gluey.
½ pound ground lean pork or beef (1 cup)
¼ teaspoon grated peeled gingerroot
1 tablespoon light soy sauce
½ teaspoon dry sherry
1 ½ teaspoons cornstarch
½ teaspoon salt, and additional to taste
2 ounces bean thread
5 cups Chinese chicken broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 5 cups
1. Mix the ground meat with the gingerroot, soy sauce, sherry, cornstarch,
and ¼ teaspoon salt. Set aside.
2. Soak the bean thread in warm water for a few minutes until soft. Drain
carefully, keeping the strands together, and with scissors, cut into 6
inch lengths. Set aside.
3. Bring the chicken broth and ¼ teaspoon of salt to a boil in
a medium saucepan over medium heat. Scoop up one tablespoon of the meat
mixture at a time and form about 16 to 18 smooth, small balls using your
fingertips. Drop the meatballs into the boiling broth. Reduce the heat
to low and simmer, covered, for 10 minutes. (You can cook the meatballs
ahead and keep them warm or reheat them.) Just before serving, add the
bean thread and stir a few times. Serve immediately.
Add additional salt to taste if desired.
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