Soft Egg Tofu with Bamboo Skin in Red Soup 
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Easy and yummy soup recipe for warming up your meal
Last Modified On: Wednesday, 14/December/2011 16:12:46pm
Back to Curries and Soups
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Ingredients for Red Soup 1 tube soft egg tofu 10 stems dried bamboo skin 100 g. seasoning ground pork 1 1/2 cup water 1 tsp thin soy sauce 1 Tbsp seasoning soy sauce 1 Tbsp oyster sauce 1/2 tsp ground pepper 1 Tbsp corn flour 2 tsp sugar 1 sprig cilantro 2 cloves garlic 2 Tbsp vegetable oil
Ingredients for seasoning ground pork 100 g. ground pork 1 tsp thin soy sauce 1 Tbsp oyster sauce 1/2 tsp ground pepper |
Preparation
1. Season ground pork with thin soy sauce, oyster sauce, and ground pepper. Mix thoroughly and set aside.

2. Cut dried bamboo skin into 1" lenght (cut bottom off), wash dirt in warm water, and soak for a while.

3. Peel garlic, cut cilantro stem, wash dirt, and pat dry. Then mince garlic, and finely slice cilantro.

4. Cut egg tofu crosswise about 1 cm thick and mix corn flour with 1 Tbsp water, stir until flour dissolve. Then heat oil in a wok on medium heat, when oil is hot, add minced garlic, and fry until fragrant.

5. Add seasoning ground pork, use a ladle cut it into small pieces, and stir until the pork is getting cook. Add water, bring to boil, then drain bamboo skin (press out all water), and add it into a wok.

6. Season with thin soy sauce, oyster sauce, and sugar, stir well, and taste for your own flavour. When the soup is bubbling, add flour water, stir quickly to keep it from forming chunks.

7. Add ground pepper, stir well, then place cut egg tofu in the soup (don't stir). Let it boil for 2 minutes, remove from heat.

8. Put the soup in a serving bowl, sprinkle with finely sliced cilantro, and serve immediately.
