Free Chinese Recipes

Ingredients

• 225g/1/2 lb of white fish
• 3 medium firm tomatoes
• 3 large Chinese dried mushrooms
• 1 egg-white
• 22 ml/1 1/2 tablespoons corn flour
• 1 1/2 slices of bread
• 750ml/1 1/2 pints stock
• 45 ml/3 tablespoons green peas
• 15 ml/1 tablespoon salt
• 1 chicken stock cube
• 30 ml/2 tablespoons yellow wine or dry sherry
• oil for deep-frying

Serve 6-10

** Free Chinese Recipes **

Method:

1. Chop the fish finely. Pour boiling water, over the tomatoes, remove the skin and chop each into a dozen regular pieces.

2. Soak the, mushrooms in hot water for 20 minutes, remove the stalks, and cut each cap into 8-10 regular pieces. Beat the egg-white with a fork for 10 seconds.

3. Mix the corn flour with 60 ml/4 tablespoon water until smoothly blended. Trim the crusts off the bread, and dice into small cubes.

4. Heat the stock and ginger in a saucepan. When it is about to boil, add the chopped fish and mushrooms. Stir, and when the mixture re-boils, add the peas and tomatoes.

5. Filially add the blended corn flour, stirring it into the soup to mix well. Add the, salt and wine. Drip the egg-white slowly and evenly over the surface of the soup.

6. Meanwhile, heat a large bowl or soup tureen, and also die oil in tire deep-fryer. When the latter is about to smoke, add the bread cubes.

7. Fry them over a high heat for 2 1/2 minutes. Remove with a perforated spoon, and drain any excess oil into the pan through strainer.

8. Place the hot croutons at the bottom of the well-heated tureen and pour the soip over them. The sizzling noise invites diners to commence.