Tulip Pork Luncheon Meat soup
- 35 min
- 4 persons
Ingredients
- 340 g Tulip Pork Luncheon Meat
- 100 g Carrot
- 150 g Needle golden mushroom
- 20 Quail eggs
- 3 Chicken eggs
- 10 g Wood ear mushrooms
- 1 tbsp Garlic
- 1 tbsp Ginger
- 1 tbsp Onion
- 10 g Spring onion
- 10 g Cilantro
- 2 liters Broth
- 80 g Tapioca starch flour
- 150 ml Water
- Cooking oil
Instructions
Food preparation:
- Dice the Tulip Pork Luncheon Meat
- Cut the needle golden mushrooms into 1 cm pieces
- Put the wood ear mushrooms in water until it’s soft. Cut them into finely thin strips
- Pour the tapioca starch flour in the water bowl, then stir
- Crush the carrot
- Boil the quail eggs for 6 minutes
- Chop the garlic, ginger, onion, spring onion and cilantro
Heat the pot, add a little oil. Then add garlic, red onion, ginger, carrot, needle golden mushrooms, wood ear mushrooms and Tulip meat, then stir-fry. Add 2 liters broth. Let it boil for 5 minutes and take out the foam on the surface.
Pour the flour in the soup pot, add the egg and stir until the egg strips are floating on the surface of the soup.
Turn off the fire, pour the quail eggs in and add sesame oil.
Pour the soup in the bowl, sprinkle with spring onion & cilantro.
Tip
Serve for breakfast, party.
