Rice Vermicelli with Assorted Vegetables in Fish Broth
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Broccoli | 3 florets |
| Shanghai cabbage | 2 pieces |
| Loofah (diced into cubes) | 3 cubes |
| Baby cabbage | 1 tael |
| Beech mushrooms | 6 |
| Enokitake mushroom | 1 tael |
| Cloud ears | 4 pieces |
| Tomato | 3 slices |
| White radish | 2 taels |
| Rice vermicelli | 2 taels |
| Homemade fish broth | 500ml |
Homemade fish broth (2000 ml) (To Serve 4)
Ingredients: (Depending on the season and availability)
| Bigeye fish | 1 |
| Crucian carp | 1 |
| Mud carp | 2 |
| Tofu | 1 piece |
Seasonings:
| Rapeseed oil | 3 teaspoons |
| Old ginger | 2 taels |
| Ground white pepper | 5 maces |
| Salt | ½ teaspoon |
| Sugar | 2 teaspoons |
| Water | 8 catties |
Cooking Method:
| 1. | Wash all the fish thoroughly and pan-fry with oil until both sides are golden brown. |
| 2. | Bring 8 catties of water to the boil, then put in the fish and tofu. Add the salt, sugar, old ginger and ground white pepper for seasoning. Cook over high heat for about 4 hours to prepare the fish broth. |
| 3. | Wash all the vegetables thoroughly. Peel the white radish and loofah. |
| 4. | Cut all the vegetables into small pieces. Set aside. |
| 5. | Place the white radish into 500ml of fish broth. Cook over low heat for 15 minutes. Add the rice vermicelli and other ingredients. Wait until all the ingredients are thoroughly cooked and serve in a bowl. |
Each Serving:
| Energy(kcal) | 474 |
| Carbohydrate(g) | 87 |
| Protein(g) | 15 |
| Fat(g) | 8 |
| Sugar(g) | 2 |
| Sodium(mg) | 432 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference Only.
This recipe is provided by Yue Mic Ka.
