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Saturday, 22 November 2014

Tomato Egg Flower Soup

      This is a beautiful soup—it has a wonderfully delicate light flavour, subtly spiced with white                pepper. White pepper has more of a peppery bite than black pepper, so should be used sparingly.


S.No
Ingredients
Quantity
1
Long Grain Rice (Soaked)
500 g
2
Groundnut Oil
30 Ml
3
Ginger (shredded)
40 g
4
Capsicum (Shredded)
80 g
5
Salt
1 Tsp
6
White Pepper
1 Tsp
7
Spring Onion (chopped)
2 No



Method:-      
ü  Boil the stock and ginger in a large saucepan for 2 to 3 minutes.
ü  Add the diced tomatoes, soy sauce, white pepper, and a generous pinch of sea salt and simmer it.
ü  Bring it all to a boil and turn off the heat.
ü  Slowly pour the beaten egg white into the soup, pouring it in a steady stream, while stirring the soup.
ü  Rest for 1 minutes.
ü  Serve the soup in small bowls.
ü  Pour in the sesame oil to flavor.

ü  Garnish with the spring onion and coriander sprig.

BEING CREATIVE CHEF!!