What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6915043 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Spare Ribs and Cucumber Soup

Soups and Congees

Spare Ribs and Cucumber Soup
10 dried shrimp
3 black mushrooms
1 pound spare ribs
1 cucumber
3 slices fresh ginger
2 scallions, minced
1. Soak the dried shrimp in warm water for twenty minutes or overnight, and in another bowl, soak the mushrooms in one cup of hot water for twenty minutes or overnight.
2. Cut ribs into two-inch pieces, peel the cucumber and slice it into one-eighth inch thick pieces.
3. Place ribs, ginger, drained dry shrimp, and mushrooms and their water, but not the sand at the bottom of the bowl they are in into the pot. Add five cups additional water and bring this to the boil then simmer for twenty minutes with the lid only half on.
4. Cover tightly and immediately place the pot into the insulated container for at least four hours.
5. Remove from the insulated container, add the cucumber and bring to the boil. Sprinkle the scallions on top and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720