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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: ruby@raid.dell.com (Ruby Pan-Ratzlaff)
Date: Tue, 28 Jan 1992 21:25:21 GMT
Subject: PORK: Chinese Shredded Pork and Preserved Vegetable
References: <kob74aINNft1@mthvax.cs.miami.edu>
Reply-To: ruby@raid.dell.com (Ruby Pan-Ratzlaff)
Summary: orig. subject: Re: REQUEST: Chinese Shredded Pork and Pickle Soup
Archive-Name: recipes/pork/shredded-pork+vegetables
Keywords: recipe pork shredded pork vegetables
Followup-To: rec.food.cooking
Organization: Dell Computer Co
Approved: aem@mthvax.cs.miami.edu
In <kob74aINNft1@mthvax.cs.miami.edu>,
richman@reepicheep.gcn.uoknor.edu (Mike Richman) wrote:
> Someone help me out! I sampled this dynamite chinese soup recently:
> shredded pork and pickle soup. Great stuff. Anyone have the recipe
> or reference to a cookbook with one? Thanks.
The closest thing I can come up with to what you describe is a sliced pork
and preserved vegetable soup. You can get preserved vegetable from any Chinese
grocery store. It comes in a can (it's just called preserved vegetable; I
don't know which vegetable it is - some sort of a cabbage family veggie).
Sorry, but I don't know exact measurements.
Take about a 1/3 of the preserved vegetables out of the can and slice them
up (actually, they sell cans of the shredded ones also). Slice 1/3 lb of
pork roast - or your favorite part. Slice 2 bamboo shoot tips (those come in
slices and juliened strips in cans also). chop up (well, cut into small
pieces) one green onion. Slice up one block of tofu (I don't know how
much that is in weight terms - but they usually come in blocks in those
water filled containers you get at the grocery store). Don't slice the
tofu's too thin or they'll disintegrate in the soup, about 1/8 inch is good.
Start with a pot of broth (chicken or pork) - I guess a gallon size pot?
Bring the broth to a boil, then add the pork and green onions. Let the
broth come back to a boil, then add the bamboo shoots and preserved veggies.
Let that simmer for about 10 - 15 minutes, then add the tofu. Let the
soup simmer for another 30 minutes. The flavor of the soup basically
comes from the preserved veggie, so the longer you let it cook, the more
it comes out. Add more or less preserved veggie as the taste suits you.
There's no salt or seasoning added to this soup because the preserved
veggie is very spicy. That's about it.
Enjoy.
Ruby Pan-Ratzlaff