Tuesday 8 November 2005

Detoxifies Soup

These days the weather is pretty bad with super hot and humid afternoon or rainy gloomy sky. So in order to keep healthy, I come up with a new weekly menu planner that includes at least 3 - 4 of these Detoxifies Soup in our dinner. In short, soup is like the rain after drought to keep your skin moist and radiant. Loofah (丝瓜) is rich in vitamins B and C; besides that it also helps to clear heat, detoxifies, promotes blood circulation and prevents skin aging too. Furthermore this soup also whitens the skin and improves wrinkles and prevents freckles.

1 Medium Loofah (丝瓜), cut into thick cubes
150g Sheng Yu Fillet, cut into strips
1 Packet of Enokitake Mushroom (金针菇)
5-6 Small Dried Scallops (干贝)
4 Dried Mussels (干淡菜)
1 Packet Silken Tofu, cut into cubes
300ml ready pack Chicken Stock
700ml Water

1. Soak dried mussels and scallops in hot water for about 15 minutes, drained and set aside.
2. Rinse fish fillet, slice and marinate it with pepper and light soy sauce then set aside.
3. Rinse loofah, peel off the outer skins and slice into big chunks.
4. Cut the end section off the enokitake mushrooms. Tear into small bunches. Rinse and drain.
5. Bring water to boil then add in the mussels and scallop, simmer for about 20 minutes then add in loofah and continue to simmer for another 10 minutes.
6. Lastly add in the fish and tofu, when the fish is almost cooked, add in the enokitake mushroom and switch off the heat when it come to boil.

- You do not need to season the soup as it's already full of flavour.
- You can replace 300ml of chicken stock to equal amount of water but you have to season the soup to taste.

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