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Cooking receipe to make kidney and bean curd soup under category General Recipes. You may find some video clips related to this receipe below.
kidney and bean curd soup
chinese
eastern region
450g pigs kidneys
1 teaspoon bicarbonate of soda
2 teaspoons cider vinegar or Chinese white rice vinegar
1 teaspoon salt
400g fresh beancurd
1.1L pork and chicken Stock (qv)
1 teaspoon fresh ginger finely chopped
2 teaspoons spring onions finely chopped
2 tablespoons light soy sauce
1 teaspoon salt
Using a sharp knife remove the thin outer membrane of the kidney.
Then with a sharp cleaver or knife cut each kidney in half cutting horizontally to keep the shape of the kidney. Now cut away the small knobs of fat and any tough membrane which surrounds them.
Put the kidney halves flat on the cutting surface and score the top of each half making light cuts in a crisscross pattern all over the surface.
Then cut the halved kidneys into thin slices.
Toss the kidney slices with the bicarbonate of soda and let them sit for about 20 minutes.
Then rinse them thoroughly with cold water and toss them in the vinegar and salt.
Put them into a colander and let them drain for at least 30 minutes or more.
Bring a pan of water to the boil.
Blot the kidney slices dry with kitchen paper and blanch them in the water for about 2 minutes. Drain them in a colander or sieve and set aside.
Cut the beancurd into lcm cubes.
In a separate pot bring the stock to a simmer and add the rest of the ingredients.
Simmer for about 5 minutes and then add the kidney slices to the soup.
Give the soup several stirs and simmer another 2 minutes.
Serve at once or allow to cool and re heat gently when required.
In this recipe the kidneys are cleaned in bicarbonate of soda and quickly blanched before being added to the stock. This prevents the kidney juices from clouding the soup. It is a light and nutritious soup which reheats well. Serve it with Cashew Chicken and Spicy Stirfried Mushrooms (qv).
Serves 4
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