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Black Fungus Quail Soup

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Descriptions

“Thick soup” is different than simply “soup”. For example, Scallop Shredded Duck Thick Soup, uses water chestnut flour to thicken the soup consistency instead of corn starch because water chestnut flour results in a clear colored soup and won’t turn watery after the soup cools down. Black fungus helps clean and maintain the flow of blood vessels, lowering cholesterol. The use of Quail is to increase the soup‘s flavor.

Ingredients

  • Wingtat Quail x6
  • Black Fungus1 tbsp
  • Tomato1
  • Vegetable4 ounce
  • Youtiao (deep-Fried bread stick)1/2 strip
  • Ginger2 slices
Marinade:
  • Salt 1/2 tsp
  • Ginger Wine 2 tsp
Spices / Sauces:
  • Salt 1/2 tsp
  • Sugar 1/4 tsp
  • Sesame Oil 1/2 tsp
  • Water Chestnut Flour1/4 cup
  • Water3 tbsp
recommended wingtat product

Directions

  • Quail remove bones cut in slice, mixed with marinate for 15 mines. Scald in boiling water and rinse. Add in 5 cups boiling water , add ginger slow cook for 30 mines.
  • Black Fungus soak soft, cut it in slice, Tomatoes diced, wash vegetables, and fried bread stick cut in piece.
  • Heat oil, stir fry quail, and add in black fungus, tomatoes and vegetables. Add in quail soup, bring to boil, slowly add in water chestnut mixture(3 tbsp water with 1/4 cup of water chestnut flour). Lastly, add Youtiao (deep-Fried bread stick). Stir well & dish up in a deep bowl. Serve hot.