We are cooking up a treat.
It will be served shortly...
A popular soup with an authentic flavor of Chinese cuisine.
Soaked noodles (Chinese vermicelli):- 2 cups
Dried Chinese mushrooms: - 15
Oil: - 1 tbsp
Dark soy sauce: - 1 tbsp
Sugar: - 2 tsp
Hot water: - ¼ cup
Light soy sauce: - 1 tbsp
Chopped cooked prawns: - ½ cup
Fresh bean curd (chopped):- ½ cup
Chicken stock: - 6 cups
Any mild vinegar: - 1 tbsp
Chinese wine: - 1 tbsp
Chili oil: - 1 tsp
Eggs (beaten):- 2
Corn flour: - 1-½ tbsp
Cold water: - 6 tbsp
Salt and pepper: - to taste
In hot water, soak mushrooms for about 25 minutes.
Soak the wooden fungus for ten minutes to remove gritty parts.
Make small pieces of leftover fungus and keep aside.
Make small pieces of soaked noodles.
Cut and discard stems, then make slices of the mushroom caps.
In a saucepan, heat oil and fry ground beef and mushroom. Continuously stir until brown.
Mix sugar, ¼ cup of water and dark soya sauce to it. Cover with a lid and simmer until mushrooms have soaked water completely.
Add prawns and bean curd. Stir-fry for about two minutes.
Combine the noodles and stock to it. Allow this mixture to boil.
Simmer this mixture on low flame for about five minutes.
Put the vinegar, chili oil, wine and light soy while dribbling eggs into simmering mixture. Continuously stir to separate eggs into shreds.
Add corn flour in cold water and then mix it to soup but keep the saucepan away from flame.
In each serving bowl, put 1 tsp. of wood fungus and pour boiling soup.
Serve hot with salad.