Recipe of Quick Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs

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Changing light bulbs is actually as good a place to start as any. Do this for the entire house, not just the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you must use them instead of incandescent lights. They cost a small amount more initially, but they last ten times longer, and use a lesser amount of electricity. Utilizing these types of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to get the habit of turning off the lights when there is nobody in a room. The kitchen lights in particular tend to be left on all day long, just because the family tends to spend a lot of time there. And it's not limited to the kitchen, it goes on in other parts of the house at the same time. Try keeping the lights off if you don't absolutely need them, and see just how much electricity you can save.

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We hope you got benefit from reading it, now let's go back to chinese soup with cellophane noodles and fluffy light chicken meatballs recipe. To make chinese soup with cellophane noodles and fluffy light chicken meatballs you need 13 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs:

1. Prepare 800 ml of The cooking liquid from making chicken meatballs -.
2. Take 1 of as many (to taste) Chicken meatballs (optional).
3. Provide 1 of King oyster mushroom.
4. You need 4 of cm Carrot.
5. Take 30 grams of Cooked bamboo shoots in water (canned or vacuum packed).
6. Provide 1 dash of Dried wood ear mushrooms.
7. You need 20 grams of Zha cai (Chinese pickles).
8. Use 1 of Cellophane noodles (dried).
9. Use 1 of Pea shoots.
10. Get 1 tbsp of Sake.
11. Get 1 tsp of Salt.
12. Prepare 1 dash of Pepper.
13. Provide 1/2 tsp of Sesame oil.

Instructions to make Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs:

1. Have the soup that results from making chicken meatballs ready.. https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast.
2. You an make a delicious soup with the poaching liquid from boiled chicken too.. https://cookpad.com/us/recipes/153769-how-to-cook-moist-chicken-breast-for-boiled-chicken.
3. Strain the soup through paper towels. If there isn't enough soup, augment it with water. If the soup doesn't have enough flavor, add a little soup stock granules..
4. Rehydrate the wood ear mushrooms by soaking them in water, and cut into 2-3 pieces each. Cut the carrot and king oyster mushroom into sticks. Slice the bamboo shoot thinly. De-salt the zha cai for a short time and then julienne..
5. Simmer the cut up vegetables in the soup..
6. Season with sake, salt and pepper. Add the chicken meatballs and cellophane noodles..
7. I used these noodles this time. They don't have to be pre-soaked to rehydrate and can just be added to soups..
8. Add a little sesame oil and some pea shoots that have been cut into 3 cm pieces, and the soup is done..
9. You only need a small amount of pea shoots as garnish. I cut the roots off a pack I'd bought previously and put them in water to grow more shoots. I used these shoots in the soup this time..
10. You can omit the chicken meatballs, and the soup will still be great. Add lots of mushrooms and vegetables..
11. For light and fluffy egg drop soup https://cookpad.com/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth.
12. The meatball-soup can be used to make Chinese style rice https://cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth.

For Vietnamese living abroad, a trip to Saigon would be Discover step by step How to Make Asian-style Salad with Cellophane Noodles and Shrimp in your Pork and Thai Basil Cellophane Noodles is a light & quick weeknight dish. It's savory with a little kick. A handful of these recipes harken back to grandma's kitchen--long simmering traditional soups full of nourishment. I made this soup minus the fish sauce and shrimp since I have a shellfish allergy and I replace the chicken breast with drumsticks since it hold the flavor better in soups to me. In a large saucepan, bring the chicken stock to a boil.

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