CHINESE PEANUT SOUP RECIPES
CHINESE SWEET PEANUT SOUP (FA SUNG WOO ) RECIPE - FOOD.COM
Another sweet soup made of legumes that is traditionally served as a snack in China.This soup is considered nutritious,but very rich and so should not be eaten to excess.From The Wisdom Of The Chinese Kitchen by Grace Young.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a wok over high heat until hot but not smoking.Add peanuts and stir for 30 seconds;reduce heat to medium and continue roasting for 3-5 minutes ,stirring frequently,until golden.Remove from heat to cool.
- Gring the peanuts in a food processor until the consistency of peanut butter.Add the sugar and process again.
- Mix the rice flour and 1 cup of cold water,whisking until smooth.Add the peanuts and 1 cup of water and whisk again.Add the remaining water and bring to a boil stirring constantly until the soup thickens.
- Serve hot,1 cup per person.
Nutrition Facts : Calories 216.2, FatContent 9.2, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 10.6, CarbohydrateContent 30.2, FiberContent 1.9, SugarContent 17.4, ProteinContent 5.5
CHINESE PIGS' TAIL AND PEANUT SOUP RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 6
Steps:
- Clean and parboil pigs' tails according to Steps I and II in the basic instructions; cut in 2-inch lengths. Return to the pot with 2 qts fresh water and all the remaining ingredients except green onions. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hrs. Add in the green onions just before serving. Serves 6 to 8. All these recipes are from "Innards and Other Variety Meats". Jana Allen
Nutrition Facts : ServingSize 9 g, Calories 3, FatContent 0.02 g, TransFatContent 0.0 g, SaturatedFatContent 0.0 g, CholesterolContent 0 g, SodiumContent 389 g, CarbohydrateContent 0.65 g, FiberContent 0.2 g, SugarContent 0.19 g, ProteinContent 0.15 g
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- 1 lb Pigs' tails 1 c Raw Virginia peanuts or -blanched almonds 1 sl Fresh ginger root 1 tb Choong toy (salted, -preserved turnip) 1 ts Salt 1/2 c Chopped green onions, with -tops Clean and parboil pigs' tails according to Steps I and II in the basic instructions; cut in 2-inch lengths. Return to the pot with 2 quarts fresh water and all the remaining ingredients except green onions. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add the green onions just before serving. Serves 6 to 8. All these recipes are from Innards and Other Variety Meats. Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. Posted by Stephen Ceideberg; June 9 1992.
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