Some friends told me that they can't imagine how Chinese
people can make beef or pork soups since it usually has bad
smell. Well, it's generally because the Chinese will get rid
of the blood when they slaughter livestocks, while many others
don't. It's the blood that makes the soups smell bad.

One trick to make great soups is to boil the beef/pork for a
while (a little bit before it boils) and then get rid of the
topping on the water. You can repeat this for 2 to 3 times
until no more white bubbles appear. Then you can follow the
directions and move on.

I make Sparerib soups at least once per week. It's very good
for our healthy (I remember that I mentioned it's among the
six most healthy drinks/soups).

--------------------------------------------------------------
Two soup recipes:


Recipe #1:

Hot & Sour Shrimp Soup


Ingredients:

1 pound of shrimps (medium size)
A dozen of mushrooms
1 stalk of lemon grass
4 cups of water
2 cups of chicken stock
3 lime leaves
6 green peppercorns
3 slices fresh ginger
1 teaspoon of salt
2 tablespoons of fish sauce (or 4 tablespoons of soy sauce)
3 tablespoons of lime juice
6 hot peppers, pounded lightly (less, depending on taste)
1/2 cup of roughly chopped coriander (cilantro) leaves


Directions:

Remove the shrimp shell and leave the tails (for appearance).
Then cut open the back of each shrimp to remove the veins.

Clean the mushrooms with water and dry them well before
cutting each into quarters. Trim root and tough layers from
lemon grass. Thinly slice first six inches. Bring 2 cups of
stock to boil.

Heat 4 cups of water to boil, then add the stock, lemon grass,
lime leaves, and shrimps. When the shrimps turn pink,
add mushrooms, ginger, peppercorns and salt. Remove the pot
from heat after boiling. Add fish sauce, lime juice, and
hot peppers to taste.

Serve the soup while still hot in individual soup cups and
top each cup with a sprinkle of coriander.
------------------------------------------------------------

Recipe #2:

Sparerib Soup

Ingredients:

9 oz (250g) of pork spareribs
1 tsp scallions, chopped, white parts only
5 tsp vegetable oil
1/8 tsp rice wine
3/4 tsp salt, or to taste
1/4 tsp MSG
1/2 tsp fresh ginger, chopped


Directions:

1. Wash the spareribs and chop into 1 inch by 2 inch
(3cm X 5 cm) pieces.

2. Heat the oil in a work over high heat until the oil
surface ripples. Add the spareribs and stir-fry for 10 minutes,
or until the ribs turn a lighter color and give off most of
their juices. Place in a heavy casserole with the salt and ginger.

Add 2 1/2 cups (600 ml) of water, cover and bring to a boil.
Boil for 2 hours over high heat, replenishing the water if necessary.
Add the MSG and scallions. Turn down the heat and simmer
for 30 minutes. Remove and serve.



Nicholas Zhou - Author
"Real and Healthy Chinese Cooking" http://www.chinesefooddiy.com/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~
FREE RECIPES: To claim your free Chinese recipes, cooking tips
and health articles, email to

EARN 55% COMMISSION: http://www.chinesefooddiy.com/affiliateprogram.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~

>From: "Nicholas Zhou"

Thank you for an informative post ) The hint you gave to make great soups,:

>One trick to make great soups is to boil the beef/pork for a
>while (a little bit before it boils) and then get rid of the
>topping on the water. You can repeat this for 2 to 3 times
>until no more white bubbles appear. Then you can follow the
>directions and move on.

is one I use on all soups.My mamma and grandma call the "white stuff" scum,and
the act of taking it off of the top of the soup is called skimming.One time I
was making a consommé,something my mom had never heard of or done before.When
she looked into the pot, which I was clarifying at that point, I thought she's
faint ) She had no idea HOW I got that much "junk" on top of my "soup" )
I'll be trying your Sparerib soup this weekend,as this soup is not one I'm
familiar with.
Gail~~~~~~
---
Please remember the needy... http://www.quickdonations.com
~~~ Artificial Intelligence is no match for natural stupidity ;o) ~~~

On 24 Dec 2003 00:55:34 GMT, dienne (Gail) wrote:

>>From: "Nicholas Zhou"
>
>Thank you for an informative post ) The hint you gave to make great soups,:

Don't encourage this spamming idiot. He steals all his recipes from
websites (the ones below are from about.com) and resells them (to
idiots like you).

He's also a spamming jackass who needs to learn that Usenet isn't his
personal advertising medium.

-sw

"Nicholas Zhou" > wrote in message
...


> Nicholas Zhou - Author
> "Real and Healthy Chinese Cooking" http://www.chinesefooddiy.com/
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~
> FREE RECIPES: To claim your free Chinese recipes, cooking tips
> and health articles, email to
>
> EARN 55% COMMISSION: http://www.chinesefooddiy.com/affiliateprogram.htm
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~


Go make some SPAM SOUP.

asshole.

Dimitri

>Reply-To: "Dimiri"

>Go make some SPAM SOUP.
>
>asshole.
>
>Dimitri

The links are clearly in his Sig, and are not spam.If you need more info on
what sigs are,lmk.I'm really surprized at you for being such an asshole
yourself,...I thought better of you than that.If you don't like his sig,
killfile him.It's obvious that English isn't his first language, and he at
least Tried to bring something worthwhile to this group.
Gail~~~~~~~~~
---
Please remember the needy... http://www.quickdonations.com
~~~ Artificial Intelligence is no match for natural stupidity ;o) ~~~

fishiewoo/nastycrotch writes:

>Ken Davey at least Tried to bring something worthwhile to this group.

Pee-U! And you bring your crotch rot... sheesh!

Looser!





---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."