Salma <s...@f...polbox.pl> wrote in message
news:aTmi4.51186$X3.1077249@news.tpnet.pl...
> Witam,
>
> zostalam 'szczesliwa posiadaczka' suszonych pletw rekina rodem z Chin.
> W zwiazku z tym mam prosbe do wszystkich grupowiczow. Co dobrego mozna
> z takowych przyrzadzic? Z gory dziekuje za porady.
>
> --
> >^-_-^< Salma
> s...@p...onet.pl
>
> ICQ 52631710
>Obiecalem przepis wiec masz tyle, ze po angielsku ( dziekuj , ze nie po
chinsku )

Chicken "Gourds" and Shark's Fins

Materials:
500g shark's fins
250g raw chicken breast
50g fat pork
40g large dried shrimps

Preparations:
Finely mince the chicken breast and fat pork, add egg white and soup stock,
stir well to make a chicken paste.
Rinse the shark's fins, add soup stock, scallion sections, ginger slices and
prickly ash, steam for 2 hours.
Make 12 "gourds" out of the paste, insert shrimps in the top of the
"gourds", place on an oiled flat plate, steam for 10 minutes.
Put prickly ash oil, soup, seasoning and the "gourds" into a wok, braise
over a low heat for 5 minutes, take out the "gourds" add the shark's fins,
bring to the boil, thicken, put in a bowl, put the "gourds" around the
shark's fins.
\
A na wypadek jabys dostala od kogos gniazda jaskolcze, to masz przepis i na
taka zupe:

Swallow Nest in Clear Soup
Materials:
25g white swallow nest
1500g clear stock
12 pigeon eggs
15g ham
15 coriander stalks

Preparations:
Swell, by soaking, the swallow nest, tear into pieces and again soak in cold
water.
Cut 10g of the ham into pieces, the rest into strips.
Break the pigeon eggs into 12 separate oiled spoons, place some ham and
coriander on the two ends of each spoon, steam till well-done, these are the
willow leaf pigeon eggs.
Wash and dry the swallow nest, scald in clear stock, then take out, put in a
bowl and decorate with ham strips and coriander.
Place the pigeon eggs round the swallow nest.
Add salt and cooking wine to 1000g clear soup, bring to the boil, skim, add
MSG and seasoning, pour slowly into the bowl.