Squab Soup Recipe
Are you looking for a yummy Squab Soup recipe? In a fair 115 minutes you can prepare dish. You will be ever grateful to the Chinese people for sharing this addictive dish recipe with the world! A delicious Appetizer, the dish completes your meal. A good way to use up mushroom is to make some irresistible dish. In my view, to call yourself a chef, you need to have a personal recipe of Squab Soup, just like I do.
Summary
Preparation Time20 MinCooking Time1 Hr 35 Min
Ready In1 Hr 55 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientMushroom
Reviewed By :
Girish
Ingredients
6 Chinese mushrooms
1 pound winter-melon meat or squash
2 teaspoons salt
3 tablespoons oil
2 squabs, quartered
2 tablespoons soy sauce
2 tablespoons sliced ginger root
4 sliced scallions
2 tablespoons dry sherry
1 teaspoon sur
2 quarts water
Directions
Wash the mushrooms and soak in cold water for 10 minutes.
Drain and slice.
Cut the melon or squash in 1/2-inch cubes and sprinkle with the salt.
Heat 1 tablespoon oil in a frying pan and fry the melon in it for 3 minutes.
Transfer to a deep saucepan.
Rub the squabs with the soy sauce.
Heat remaining oil in the frying pan and brown the squabs in it.
Add to the melon with the ginger, scallions, sherry, sugar, and water.
Cover and cook over very low heat 1 1/4 hours.
Cut the meat from the squabs and serve in the soup.
Drain and slice.
Cut the melon or squash in 1/2-inch cubes and sprinkle with the salt.
Heat 1 tablespoon oil in a frying pan and fry the melon in it for 3 minutes.
Transfer to a deep saucepan.
Rub the squabs with the soy sauce.
Heat remaining oil in the frying pan and brown the squabs in it.
Add to the melon with the ginger, scallions, sherry, sugar, and water.
Cover and cook over very low heat 1 1/4 hours.
Cut the meat from the squabs and serve in the soup.
