Free Recipe Hot And Sour Egg Drop Soup with Quail
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Hot And Sour Egg Drop Soup with Quail Recipe
1/2 c Maple syrup
1 Stalk celery; diced
1 md Carrot; diced
1 md Spanish onion; diced
1 tb Fresh ginger; minced
1 tb Garlic; minced
1/4 c Coriander; chopped
1 ts Crushed black peppercorns
1 tb Dry sherry or Marsala
1 tb Sesame oil
4 tb Soy sauce
3 Quail; deboned
Chinese Marinade; recipe
-above
Peanut oil for deep frying
1-1/2 c Chicken stock
1 Bulb shallots; cut in thin
-rings
1 ts Fresh ginger; finely
-julienned
1 c Black tree ear mushrooms; or
-wild, finely
; sliced
1/2 c Shiitake mushrooms; finely
-sliced
1/2 Roasted red bell pepper;
-julienned
1/2 c Tomato con casse; (tomatoes
-peeled,
; seeded and chopped)
2 Pieces hot red Thai chilis
-or any Mexican chili
1 ts Sugar
1/2 tb Parmesan; preferably
; Reggiano, grated
2 Whole eggs
1 ts Sesame oil
Balsamic vinegar; good
-quality
Chives; minced, for garnish
Coriander; chopped, for
; garnish
1 pn White pepper
Hot And Sour Egg Drop Soup with Quail Preparation
Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days. Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside. To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs. Yield: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9169 – SUSUR LEE Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Hot And Sour Egg Drop Soup with Quail?
If you know a better Hot And Sour Egg Drop Soup with Quail Recipe please comment below.