Dispositivos y accesorios
Suan la tang (hot and spicy soup)
Prep. 15min
Total 35min
6 portions
Ingredientes
Chilli oil
-
garlic clove1
-
eschalot peeled1
-
spring onion/shallot trimmed and cut into pieces (3 cm)1
-
chilli powder to taste3 tbsp
-
oil200 g
Szechuan soup
-
dried shiitake mushrooms3
-
dried black fungus (see Tips)10 g
-
warm water for soaking
-
piece fresh ginger peeled and cut into thin slices1 cm
-
canned bamboo shoots drained60 - 90 g
-
water plus an extra 3 tablespoons1000 g
-
pork mince200 g
-
fresh enoki mushrooms cut into pieces (3 cm)100 g
-
soy sauce1 tsp
-
dark soy sauce1 tsp
-
Chinese black vinegar to taste3 - 4 tbsp
-
salt to taste½ tsp
-
sugar½ tsp
-
ground black pepper to taste
-
arrowroot flour2 tbsp
-
tofu cut into cubes (1 cm)150 g
-
egg white lightly beaten1
-
spring onions/shallots trimmed and cut into thin slices1 - 2
Dificultad
fácil
Inf. nutricional por 1 portion
Sodio
368.3 mg
Proteína
13 g
Calorías
738.2 kJ /
175.8 kcal
Grasa
8.1 g
Fibra
2.3 g
Grasa saturada
2 g
Carbohidratos
10.7 g
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