CHINESE SAUSAGE SOUP RECIPES
SAUSAGE AND CORN SOUP RECIPE - SIMPLE CHINESE FOOD
Seeing a Western-style corn soup, it feels good, but I don't like the method of fried flour with butter. Simply remove the butter and flour to make your own soup.
The ham sausage was gone, so I had to top it with the surviving Cantonese sausage. The corn cobs with the corn kernels removed, put them in a pot and boil for a while, so that the aroma of the corn in the cobs melts into the water. Take only 2/3 of the corn kernels for beating and keep 1/3 of the kernels, which can make the soup taste richer. The whipped cream becomes pure milk, although it does not have such a strong flavor, but it reduces the heat of the thick soup. The corn kernels and sausages are cooked first, and then mixed with corn steep liquor and cooked together just to make it easier to identify whether the kernels are mature or not. It doesn't need much, and a little bit of salt can bring out the saltiness and sweetness of the corn soup.
This taste does not have the strong and unrestrained western style, but it reveals a vagueness and calmness. . . .
Provided by Food·Color
Total Time 30 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Ingredients: 1 sweet corn, 35g wide-flavored sausage, 500ml water, 50ml milk, a little salt, a little bit of black pepper, a little chopped green onion
- Cut off the corn kernels,
- Add water to the corn cobs and cook for 10 minutes.
- Pour 2/3 corn kernels and half of the boiling corn water into the food processor cup.
- Beat into a thick paste.
- Wash the sausage and cut into corn kernel-sized dices.
- Pour the remaining corn kernels and corn water into the pot.
- Add diced sausages and cook over fire.
- Add the corn steep liquor while stirring.
- Heat over medium heat and stir constantly.
- When the corn soup is cooked and reaches the desired consistency, pour in the milk and boil for 1-2 minutes.
- Turn off the heat, add salt, half of the black pepper, and stir well.
- Pour into a large bowl and sprinkle the remaining black pepper and chopped green onion on the surface.
SAUSAGE SOUP RECIPE | ALLRECIPES
This is a great soup after coming in from the snow!
Provided by Behr
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a soup pot, cook sausage over medium heat until no pink remains.
- Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
- Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.
Nutrition Facts : Calories 399.4 calories, CarbohydrateContent 23.1 g, CholesterolContent 57.5 mg, FatContent 25.7 g, FiberContent 3.9 g, ProteinContent 19.3 g, SaturatedFatContent 9 g, SodiumContent 1690.3 mg, SugarContent 7.7 g
More about "chinese sausage soup recipes"
SAUSAGE AND CORN SOUP RECIPE - SIMPLE CHINESE FOOD
Seeing a Western-style corn soup, it feels good, but I don't like the method of fried flour with butter. Simply remove the butter and flour to make your own soup.
The ham sausage was gone, so I had to top it with the surviving Cantonese sausage. The corn cobs with the corn kernels removed, put them in a pot and boil for a while, so that the aroma of the corn in the cobs melts into the water. Take only 2/3 of the corn kernels for beating and keep 1/3 of the kernels, which can make the soup taste richer. The whipped cream becomes pure milk, although it does not have such a strong flavor, but it reduces the heat of the thick soup. The corn kernels and sausages are cooked first, and then mixed with corn steep liquor and cooked together just to make it easier to identify whether the kernels are mature or not. It doesn't need much, and a little bit of salt can bring out the saltiness and sweetness of the corn soup.
This taste does not have the strong and unrestrained western style, but it reveals a vagueness and calmness. . . .
From simplechinesefood.com
Reviews 4.7
Total Time 30 minutes
Cuisine Chinese
The ham sausage was gone, so I had to top it with the surviving Cantonese sausage. The corn cobs with the corn kernels removed, put them in a pot and boil for a while, so that the aroma of the corn in the cobs melts into the water. Take only 2/3 of the corn kernels for beating and keep 1/3 of the kernels, which can make the soup taste richer. The whipped cream becomes pure milk, although it does not have such a strong flavor, but it reduces the heat of the thick soup. The corn kernels and sausages are cooked first, and then mixed with corn steep liquor and cooked together just to make it easier to identify whether the kernels are mature or not. It doesn't need much, and a little bit of salt can bring out the saltiness and sweetness of the corn soup.
This taste does not have the strong and unrestrained western style, but it reveals a vagueness and calmness. . . .
From simplechinesefood.com
Reviews 4.7
Total Time 30 minutes
Cuisine Chinese
- Pour into a large bowl and sprinkle the remaining black pepper and chopped green onion on the surface.
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Reviews 5
Total Time 1 hours 30 minutes
From foodandwine.com
Reviews 5
Total Time 1 hours 30 minutes
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CHINESE SAUSAGE SOUP - RECIPES | COOKS.COM
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SPICY PORK SAUSAGE BOK CHOY NOODLE SOUP! HAPPY CHINESE NEW ...
Jan 27, 2014 · Cook for about 10 minutes browning the pork and breaking it up into chunks with the back of a spatula. Add in the chicken broth and bring to a boil. Add in the boy choy and allow it to cook another 10 minutes. In a separate pot filled with water over a high flame, bring to a boil and add in egg noodles. Cook as directed on package.
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172 EASY AND TASTY CHINESE SAUSAGE RECIPES BY HOME COOKS ...
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Mar 18, 2020 · Prepare your ingredients. Chop up the vegetables, cook the noodles, and make the sauce. In a wok on medium-high heat, fry Chinese sausage, garlic, and ginger. Remove from the wok and place it on a paper towel. Increase stove temperature to high heat, steam gai lan stalks first, then add leaves until cooked through.
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EGG OMELETTE WITH CHINESE SAUSAGE – MY WOK LIFE
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