Mushroom soup-Chinese food and natural health for July 262014

Mushroom soup

Ingredients
for mushroom soup / 4 people

600
ml of broth

6
Chinese dried mushrooms shiitake

2
tablespoons cornstarch

3
egg whites

Salt

Achievement

Difficulty
Easy

Preparation
10 mn

Baking
13 mn

Rest
20 minutes

Total
time 43 min

PREPARATION
Mushroom Soup

1
Put the mushrooms soaked in warm water for about 20 minutes. Wipe them and
remove stems. Cut into strips.

2
Pour the cornstarch in a bowl with 2 tablespoons of water soup. Whisk until a
paste. Beat the egg whites in a bowl with a pinch of salt.

3
Pour the broth in a saucepan and bring it to boil. Add the mushrooms and boil
for 3 minutes.

Finally Mushroom Soup

Off
the heat, add the corn flour paste and egg whites while continuing to beat.
Salt and serve immediately.

Ingredients
for Bear Claws Recipe

8 oz Maraschino cherries

3/4 c Pitted dates, chopped

3/4 c Dark raisins

1
ts Grated lemon peel

1/2 c Walnuts, chopped

4
tb Sugar

2
tb Butter or margarine, melted

1
Egg yolk

2
tb Water

1/3 c Walnuts, chopped

SWEET
RICH DOUGH

3/4 c Milk

1/2 c Sugar

2
ts Salt

1/2 c Butter or margarine

1/2 c Warm water

2
pk Dry yeast

1
Egg

4 c Flour, unsifted

Bear
Claws Preparation

Scald
milk, stir in sugar, salt, butter and cool to lukewarm. Combine water and yeast
in a large bowl, stir until dissolved. Beat in milk mixture and egg. Add half
the flour, beat until smooth. Stir in remaining flour to make a stiff batter.
Add more flour if necessary. Cover tightly and refrigerate dough at least 2
hours. It may be refrigerated up to 3 days. Divide dough in half. On a lightly
floured roll out one half to a 9×18 rectangle. Brush with half the melted
butter. Sprinkle half the cherry mixture over dough, pat lightly. Starting with
an 18 edge, fold 1/3 of dough to center. Then fold over remaining 1/3 of dough
to make a 3-layer strip. Pinch to seal edges. Cut each strip into 8 sections.
Make 4 slashes through a cut edge of each section. Place on a greased baking
sheet, and shape into bear claws by separating the slashes. Repeat using
remaining dough and cherry mixture. Blend yolk and water, brush onto rolls.
Sprinkle with remaining 1/3 cup nuts and 2 tablespoons sugar. Let rise about 10
minutes, and bake until golden brown. CHERRY MIXTURE Make this recipe while the
Sweet Rich Dough is rising. Drain and chop cherries, drain again on paper
towels. Combine chopped cherries, dates, raisins, lemon peel, the 1/2 cup
walnuts, and 2 tablespoons sugar.

Ingredients
for Matzoh Balls Recipe

4
lg Eggs

1/2 c Water

1
ts Salt 1

1/4 c Matzo Meal

1/2
ts Freshly ground white pepper

1/4
ts Baking powder

1/2
ts Ground ginger

1 qt Chicken stock

1/3 c Vegetable oil

Matzoh
Balls Preparation

Matzoh
Balls Combine the eggs, salt, pepper and ginger in a china, glass or enamelware
mixing bowl. Beat well with a wire whisk or use a blender. Beat in the oil,
water, matzo meal and baking powder. Chill the mixture for 30 minutes or
longer, or chill overnight. Bring a large quantity of salted water to a boil. Shape
the mixture into 16 balls and drop them into the water. Simmer for 30 minutes.
Serve in hot chicken stock/soup.