Text 6820, 72 rader
Skriven 2011-02-06 20:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: New Year 993
====================
 BF> Shirley and I ordered in the night before New Years Eve because a bad
 BF> storm was expected the next day.  We figured if we waited until the Eve
 BF> they might not be able to deliver.

Good choice. You could have ordered more robust dishes
and kept them around a day, too.

 BF> The dumplings are good, but the skin is a lot thicker than I like. 
 BF> They have a shrimp and pork Crystal Dumpling with much thinner skin,
 BF> but Shirley doesn't like the shrimp.

Let me guess. The dumplings are made with wheat dough, but
the crystal dumplings are made with rice dough?

 BF> Sorry I didn't tell you Happy New Year sooner.

Happy new year back to you, and hi to Shirley.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Crab Combination Soup
 Categories: Chinese, Seafood, Soups
   Servings:  6

      1 oz Dried mushrooms
           Boiling water
      6 oz Fresh or thawed frozen
           Crabmeat
      4 oz Frozen sea scallops
    1/2 c  Drained whole or sliced
           Bamboo shoots (1/2 of 8 oz
           Can)
      8    Green onions
      1 ts Vegetable oil
      1    Egg, slightly beaten
      6 c  Chicken broth
    1/2 ts Grated pared fresh ginger
           Root
      3 tb Cornstarch
      6 tb Water
  1 1/2 tb Rice wine (or dry sherry)
      4 ts Soy sauce
      2    Egg whites

  1. Place mushrooms in bowl and cover with boiling water.  Let stand 30
  minutes.  Drain.  Remove and discard stems.  Cut caps into thin slices.

  2. Flake crabmeat.  Rinse scallops with water, drain and cut into thin
  slices.  Cut bamboo shoots into thing strips.  Chop green onions.

  3. Heat oil in small omelet or crepe pan.  Add eggs and tilt pan so egg
  completely covers bottom.  Cook over medium-high heat until egg is set.
  Loosen edges and turn omelet over to cook other side.  Remove from pan,
  roll up and cut into thing strips.

  4. Pour broth into 3-quart saucepan.  Cook over high heat until broth
  boils.  Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
  sliced egg, ginger and pepper.  Return soup to boil.

  5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.
   Stir mixture into soup.  Return soup to boil.

  6. Beat egg whites and remaining 2 tablespoons water.  Drizzle egg whites
  slowly into soup while stirring soup vigorously.

  Source unknown

MMMMM

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