Seafood and Bean Curd Soup
50 grams (1/9 lb) soaked dry shrimps
50 grams (1/9 lb) soaked dry scallops
10 grams (1/3 oz) laver (red seaweed)
50 grams (1/9 lb) canned abalone
150 grams (1/3 lb) bean curd
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
1 gram (1/2 tsp) pepper powder
10 grams (2 tsp) sesame oil
20 grams (4 tsp) cooking wine


Tear the laver into small pieces and place in a soup bowl. Cut the abalone into thin slice. Cut the abalone into thin slices. Cut the bean curd into slices of about 1/2 cm (one-seventh of an inch) thickness and 2 cm (half inch) in length and width. Heat 750 grams (1.5 cups) of water in the pot and bring it to boil. Add salt, MSG, shrimps, scallops, abalone and cooking wine. Skim off the foam, add the bean curd and bring to boil. Continue to heat for 2 minutes and then sprinkle on pepper powder and sesame oil. Pour out into the soup bowl with laver in it and serve.

Features: The soup is refreshing and the bean curd tenderly soft.

Taste: With a rich seafood taste.

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