48 egg drop stock Recipes

prepared chicken stock , plus 2 tbsp, grated fresh ginger, soy sauce, cornstarch, eggs, lightly beaten, green onions, chopped , including ends, salt and white pepper, to taste

green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired), gingerroot, finely minced, peanut oil, creamed corn, chicken stock or 2 cups vegetable broth, rice wine, soy sauce, white pepper, cooked chicken, diced, sesame oil, egg, lightly beaten

chicken stock, water, stems lemongrass , bruised and cut into 3-inch lengths, garlic clove, crushed, red chili pepper, halved and seeds removed, fresh ginger, cut in 6 slices, fresh ginger, peeled, eggs, cornstarch, scallions , thinly sliced on an angle, chopped rainbow chard leaves , packed

baby bok choy, ginger, tb soya sauce, water, cube chicken stock, a few drops sesame oil, tb vegetable oil for stir-frying, salt and white pepper to taste, quail century eggs (halfed)

white bread, thickly cut, crusts removed (at least 1-inch thick), chicken broth (chicken stock), shrimp , tiny, raw, peeled, headless, chop if necessary (500g), water chestnuts, very finely chopped (from a tin), ginger, fresh and very finely chopped . (or grate it), salt (seasoning of choice, but remember broth can be y), drops hot sauce, egg yolks, egg whites , beaten until stiff, not dry, oil, for deep-frying

diced fresh turtle meat, beef stock, bay leaf, fresh lemon juice, mace, drops tabasco sauce, egg white, hard cooked and finely chopped, salt and pepper, sherry wine

ground pork, ground beef, egg, onion, finely chopped, garlic clove, crushed, breadcrumbs, cumin, flour, tomatoes, chopped, peppercorn, sliced, tomato paste, chicken stock cube, dry red wine, sugar, drops lemon juice, vegetable oil

chicken breast, diced, egg, cornstarch, dark soy sauce, dry sherry, salt, vegetable oil , about, diced water chestnut, diced green pepper, diced fresh mushrooms, hoisin sauce, toasted cashews, chicken stock , as needed, drops sesame oil

flank steak , slice thinly against the grain,slices should be about 1 1/2 inch long, egg, lightly beaten, cornstarch, salt (optional), white pepper, vegetable oil, minced scallion, minced garlic, minced fresh ginger, scallions, cut in 2 inch pieces, sliced bamboo shoot (*sliced carrot or celery can be substituted), dark soy sauce, hoisin sauce, chicken stock or 3 tbsp water, dry sherry, a little cornstarch, mixed with a little water, vegetable oil (apx), drops sesame oil, chinese chili sauce or cayenne (if you like it spicy) (optional)

maple syrup, stalk celery, diced, carrot, diced, spanish onion, diced, fresh ginger, minced, garlic, minced, coriander, chopped, crushed black peppercorns, dry sherry or marsala, sesame oil, soy sauce, quail , deboned, chinese marinade (listed above, peanut oil, chicken stock, shallots, cut in thin rings, fresh ginger , finely julienned, black tree ear mushrooms, or wild, finely sliced, shiitake mushrooms, finely sliced, roasted red bell pepper , julienned, tomato con casse (tomatoes peeled, seeded and chopped), hot red thai chilis, sugar, parmesan, whole eggs, sesame oil, balsamic vinegar, chives, minced, coriander, chopped, white pepper

raw rice (illegal, omit this if affected), chicken stock (this is scd safe gluten free ), olive oil, onion, finely chopped, parmesan cheese, eggs

brown chicken stock , recipe follows, eggs, semolina, grated parmigiano-reggiano, italian parsley, finely chopped, nutmeg, salt and pepper, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems

chicken stock, water, a few stems lemongrass cut into 3-inch lengths, garlic, crushed, chile pepper, split, fresh ginger, extra-large eggs, scallions , thinly sliced on an angle, shredded rainbow chard , packed

olive oil, onion, finely chopped, lean minced beef, lovage, finely chopped, ground rice, egg, drops tabasco, olive oil, onion, finely chopped, carrot, finely chopped, celery stick, finely chopped, water, tomato puree, beef stock cubes, white wine vinegar, granulated sugar, lovage, leaves only, roughly

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

dry great northern beans, onion, cut into 1/4-inch dice, garlic (1 smashed and 1 minced), bay leaf, fresh thyme plus 1 tsp thyme leaves, chicken stock or water, divided, coarse salt and coarsely ground black pepper, few drops extra-virgin olive oil, few drops lemon juice , optional, few drops white balsamic vinegar , optional, walnut oil , optional, pitted kalamata olives, capers, drained, minced lemon zest, garlic cloves, finely minced, coarsely chopped parsley leaves, salt and freshly ground black pepper, extra-virgin olive oil, potato bread, toasted, white bean puree, ahi tuna , seared, olive tapenade, marinated tomatoes, sliced, hard boiled eggs, sliced, french green beans, micro basil, micro arugula

sole fillet, salt and pepper to taste, melted butter, vegetable stock, ginger, roughly chopped, lemon grass, roughly chopped, heavy cream, unsalted butter, salt and pepper to taste, sole fillet, egg yolk, whole egg, heavy cream, salt and pepper to taste, egg whites, crab meat, drops lemon juice, grapefruit segments, chervil

sole fillets, 2 1/2 lb total (or flounder), egg white, heavy cream, salt, chopped parsley, drops tabasco sauce, dry white wine, water, onion, thinly sliced, lemons, bay leaf, whole black peppercorns, salt, dried tarragon leaves, newburg sauce, butter (or margarine), flour, salt, paprika, light cream, fish stock, egg yolks, dry sherry