Haai semua, resepi ini adalah resepi yang dibaikpulih daripada resepi sup cendawan pekat telur saya yang kurang jelas sebelum ini ya... • RESEPI SUP PEKAT CENDA... ...cubalah resepi ini. Sangat sedap!
BAHAN-BAHAN;
10 keping cendawan shitake segar (boleh guna yang kering)
2 bungkus cendawan enoki (dicarik-carik hingga menjadi sebatang-sebatang)
1 kuntum cendawan bulu ayam ( direndam, dibersihkan dan dicarik-carik)
1 biji lobak merah ( dipotong dadu / dipotong panjang-panjang)
4 ketul kiub ayam
2 ulas bawang putih (dicincang)
2 keping halia (dicincang)
tepung jagung ( dibancuh ikut kesukaan kepekatan masing-masing)
2 biji telur dipukul
2 liter air
1 sudu kecil serbuk lada sulah
garam (secukup rasa)
2 tangkai daun bawang (dipotong-potong)
1. Dalam belanga, tumis bawang putih dan halia sampai wangi
2. Masukkan air dan tunggu hingga mendidih
3. Masukkan cendawan bulu ayam. Masak selama 10 minit atau sehingga cendawan empuk
4. Masukkan cendawan shitake. Masak hingga lembut dan warna cendawan shitake berubah menjadi jernih.
5. Masukkan kiub ayam dan serbuk lada sulah dan masak sekejap lagi. Rasa dan kalau tak cukup masin boleh tambah garam
6. Masukkan cendawan enoki. Kacau sekejap dan masukkan lobak merah dan kacau lagi.
7. Tambahkan bancuhan tepung jagung. Ikut kesukaan kepekatan masing-masing.
8. Dalam suhu yang tinggi, sambil kacau cepat, masukkan telur perlahan lahan.
9. Matikan api dan taburkan daun bawang ke atas sup dan kacau lembut.
Dah siap!!
Tips : Untuk mendapatkan tekstur sup yang halus dengan rupa telur selembut lambaian sutera, sup mestilah betul-betul pekat dan dengan suhu yang tinggi tuangkan telur dan kacau dengan kelajuan sedarhana. matikan api pada tuangan telur yang terakhir dan terus kacau lembut.
SELAMAT MENCUBA...
Hi everyone, this is an improved recipe of thick mushroom soup with egg from my previous recipe in this video https: // • RESEPI SUP PEKAT CENDA...
INGREDIENTS;
10 pieces of fresh shitake mushrooms ( can use dried one)
2 packs of enoki mushrooms (shredded into sticks)
1 bunch of white fungus (soaked, cleaned and shredded)
1 carrot (diced / cut into lengths)
4 pieces of chicken cubes
2 cloves of garlic (chopped)
2 pieces of ginger (chopped)
corn flour (mixed according to the preference of each concentration)
2 eggs (beaten)
2 liters of water
1 teaspoon white peppercorn (crushed into powder)
salt (to taste)
2 onion stalks (chopped)
1. In a pot, sauté the garlic and ginger until fragrant
2. Add the water and let it boil
3. Add in white fungus. Cook for 10 minutes or until mushrooms are tender
4. Add in the shitake mushrooms. Cook until tender and the color of the shitake mushrooms changes to clear.
5. Add in the chicken cubes and pepper. Cook for a few minutes. Taste and if not salty enough you can add salt
6. Add in the enoki mushrooms. Stir briefly and add the carrots and stir again.
7. Add in the corn flour mixture.
8. At a high temperature, while stirring quickly yet gently, slowly add in the eggs to the soup
9. Turn off the heat and sprinkle the scallions over the soup and stir gently.
It's ready !!
Tips: To get a smooth soup texture with the appearance of an egg as soft as a silk wave, the soup must be really thick and with a high temperature pour the egg and stir at medium speed. Turn off the heat on the last egg pouring and continue to stir gently.
GIVE IT A TRY!🥰🥰🥰
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15 сен 2024
