Kau Kee Veggy Soup 枸杞菜汤
Ingredients:
• 2 pack kau kee vegetable
• 1-2 tbsp wolfberries
• 200g minced pork
• 1-2 eggs, beaten
• 1 tbsp Shaoxing wine
• ¼ - ½ tsp sesame oil
• 1.5 litre soup stock (or water + 1 Knorr stock cube)
Marinade:
• 1 tbsp light soya sauce
• 1 tsp sesame oil
• ½ tsp cornstarch flour
• Dash of white pepper
Preparation:
• Marinate minced pork for at least 30min
• Wash wolfberries
• Pluck and wash kau kee leaves
Cooking Steps:
1. Bring soup stock and wolfberries to boil in a pot.
2. Add minced pork.
3. When minced pork is cooked, add in Shaoxing wine and sesame oil. *If soup is not salty enough, add in salt or light soya sauce
4. Add kau kee leaves
5. Turn to low heat; slowly pour in the beaten eggs, at the same time stir the soup gently with chopsticks to create 蛋花. Then turn up the heat and cook till egg is done.
6. Dish up and serve hot
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