Vaughan Ton Soup
Ingredients: 1 l basic broth,
125 g spinach or cabbage, green onion 3 sticks.
Vaughan Tone: 250 g flour 3 eggs, 3 tablespoons oil 500 g lean pork
mince, 8 mushrooms, chopped, 3 / 4 cup water bamboo tips, 50 g
chestnuts 1 1 / 2 tablespoon soy sauce 1 / 2 teaspoon of starch
dissolved in water, salt, ginger.
Preparation: Prepare the dough
from flour, eggs and salt, then let stand in cool 1 hour.
filling is prepared as follows: in very hot oil to fry meat, add
mushrooms, bamboo tips, spices, all stew for 2-3 minutes, add
cornstarch mixture and leave in a separate container to cool. The
dough is rolled out, cut to square pieces of 7x7 cm, filled with
half a tablespoon of filling and fold like a triangle.
boil it one by one carefully placed Vaughan tone, boil 5 minutes,
then add spinach, cabbage and onions, chopped. Soup boil again and