Cut the cellophane noodles into 6 inch (15cm) pieces. Drain the mushrooms, remove the stems, and cut into thin slices. Cut the sea cucumbers into thin slices.
Make egg dumplings. Place egg dumplings on a heat-proof dish and steam in a steamer for 10 minutes. Set aside.
To make the meatballs, mix the pork with 1/4 tsp. of the salt, 1/8 tsp. of the MSG (optional), the cornstarch water mixture, and little more water. Stir vigorously in the same direction for 1 minute. Form the mixture into small meatballs. Bring the chicken broth to a boil and add the meatballs. Simmer until cooked through and drain, reserving the broth. Set the meatballs aside.
Skim any foam from the broth. Add the cellophane noodles, the mushroom, 2 tbsp shrimps, sea cucumbers, bamboo shoot slices, and 1/2 tsp. scallions. Bring to a boil. When the shrimps and mushrooms release their fragrance, add the remaining 2 1/2 tsp. of the salt and the remaining 1/4 tsp. of the MSG, along with the ham slices, meat balls, egg dumplings, and tomatoes. Return to a boil and remove from the heat. Sprinkle with the sesame oil, and serve.
Cut the cellophane noodles into 6 inch (15cm) pieces. Drain the mushrooms, remove the stems, and cut into thin slices. Cut the sea cucumbers into thin slices.
Comments (0)
Trackbacks - Pingbacks (0)
Leave a Reply