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Saturday 21 January 2012


Corn and crab soup


Sr. no       INGREDIENTS        QTY     UNITS
1.                  Veg oil                          1            tsp.
2.                   cringer                          ½           tsp.
3.                    Crab meat                   225       tsp       
4.                    Fish stock                    1 ½        lit
5.                     Dry sherry                  03          gms
6.                     Red wine                     1           tsp
7.                    Sweet corn                  125        gms
8.                    Corn flower                 1            tsp
9.                    Shallots                       For garnish
10.                  water                           2            tsp
                   
Method:
1.       Heat oil and add ginger and crab meal stir and fry for 2 min.
2.       Add stock cherry/red wine and corn.
3.       When boiling stir in blended cornflower .
4.       Remove from heat pour in egg white in a thin stream. String  thoroughly .
5.       Garnish with shallots serve hot.  


QUALITY STANDERDS:
GARNISH: Shallots.
SERVING SUGGESTIONS:  serve hot .

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