Sea Cucumber And Doufu Balls


2 oz. sea cucumber soaked in water and shredded.

1 tbsp. Sherry.

2 tbsp.

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Each scallion and ginger juices.

2 tbsp. Wheat flour.

2 oz. Chopped chicken.

1 oz. Chopped pork.

2 oz. Bean curd mashed.

3 egg whites.

Salt and pepper powder to taste.

2 tbsp. Cornstarch dissolved in water.

4 cups clear broth.

1 slice cooked ham, chopped.

2 cabbage leaves To Prepare:

1. Mix sea cucumber shreds in 1 tbsp. Sherry and.

1 tbsp. Scallion and ginger juice, and stir.

2. Add wheat flour and stir. Mix chopped chicken with scallion and ginger juice. Add pork, bean curd, salt, egg whites, pepper powder, cornstarch and mix well. Add shredded sea cucumber, mix and roll the mixture into balls. Cook the balls in boiling water about 5 minutes. Remove balls and put into a soup pot.

3. Cook broth with chopped ham, cabbage leaves, salt, bring to a boil, pour into the soup pot and serve.

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