| Time | Servings | Difficulty |
|---|---|---|
| 00:25 | 3 | Average |
Introduction
To share
Pekingese soup is a thickened, very fragrant broth. Lightly vinegared, it is composed of mushrooms (black and po-ku), beaten egg, tofu and bamboo shoots. It is a typical Chinese and vegetarian recipe.
The extra thing:
- Add a few drops of lime juice just before serving.
- Replace the scented mushrooms with Paris mushrooms.
Ingredients
| 80 cl water | |
| 2 tbsp water | |
| 10 g black mushrooms dehydrated | |
| 40 g po-ku scented mushrooms | |
| 1 egg | |
| 50 g tofu | |
| 100 g bamboo shoots | |
| 2 small carrots | |
| 1 shallot | |
| 2 sprigs cilantro | |
| 2 tbsp cornstarch | |
| 1 vegetable stock cube | |
| 3 tbsp rice vinegar | |
| 1 tbsp salted soy sauce | |
| 1 tbsp peanut oil | |
| 1 tbsp sesame oil | |
| 0.5 tsp white pepper in powder |
Instructions
|
1
|
30mn before starting, rehydrate the black mushrooms as indicated on the package. Mince them finely.
Cut the tofu into small cubes. To book. |
|
2
|
Drain and rinse the bamboo shoots. Immerse the bamboo shoots in boiling water and blanch them for 1mn. Drain and set aside.
Peel the shallot and carrots. Chop the shallot and cut the carrots into julienne. To book. |
|
3
|
Chop the cilantro, set aside.
Dissolve the cornstarch in 2 tablespoons of cold water. Beat the egg in a container fitted with a pouring spout. |
|
4
|
Heat a casserole dish with the oil over high heat and brown the shallot for 1 minute then add the carrots and sauté for 2 minutes.
|
|
5
|
To mix together. Add the 2 types of mushrooms, bamboo shoots and soy sauce for 2 minutes over high heat.
|
|
6
|
Pour in the 80cl of cold water; the tofu and the bouillon cube. To mix together.
Bring to a boil and allow 3 minutes from the boil. |
|
7
|
Pour in the cornstarch so that the mixture thickens for 2 minutes.
|
|
8
|
Turn off the heat and pour in the beaten egg in a stream, stirring constantly.
|
|
9
|
Pour in the vinegar, white pepper and sesame oil.
To mix together. Sprinkle with chopped cilantro. To serve. |
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Great content! Keep up the good work!