Ingredients with Measurements:
- 1 cup walnuts, chopped
- 6 cups water
- 1/2 cup rock sugar
- 4 eggs
- 1/4 cup cornstarch
- 1/4 cup water
Special equipment needed:
- Blender or food processor
- Strainer
Step-by-step instructions:
1. In a pot, bring 6 cups of water to a boil.
2. Add the chopped walnuts and rock sugar to the pot and let it simmer for 30 minutes.
3. While the walnut mixture is simmering, separate the egg yolks and egg whites into two separate bowls.
4. Beat the egg yolks until they are light and fluffy.
5. In a separate bowl, beat the egg whites until they form stiff peaks.
6. Once the walnut mixture has simmered for 30 minutes, strain it through a fine-mesh strainer to remove any large pieces of walnut.
7. Return the strained walnut mixture to the pot and bring it to a boil.
8. Slowly pour the beaten egg yolks into the boiling walnut mixture, stirring constantly.
9. Once the egg yolks have been fully incorporated, gently fold in the beaten egg whites.
10. In a separate bowl, mix the cornstarch and 1/4 cup of water until it forms a smooth paste.
11. Slowly pour the cornstarch mixture into the pot, stirring constantly.
12. Let the mixture simmer for an additional 5 minutes, stirring occasionally.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 22g
Protein: 8g
Substitutions for ingredients:
- Almonds or cashews can be substituted for walnuts.
- White sugar can be substituted for rock sugar.
Variations:
- Add diced sweet potatoes or taro for a heartier soup.
- Use coconut milk instead of water for a creamier soup.
Tips and tricks:
- Be sure to beat the egg whites until they form stiff peaks for a lighter and fluffier soup.
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, add more cornstarch paste to thicken it.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of chopped walnuts.
Garnishes:
Chopped walnuts or a drizzle of honey.
Pairings:
Serve with Chinese steamed buns or rice cakes.
Suggested side dishes:
Sesame balls or egg tarts.
Troubleshooting advice:
If the soup is too thick, add more water to thin it out. If the soup is too thin, add more cornstarch paste to thicken it.
Food safety advice:
Be sure to cook the soup until it reaches a temperature of 165°F to ensure that it is safe to eat.
Food history:
Tong Sui is a traditional Chinese dessert soup that is typically served at the end of a meal.
Flavor profiles:
This soup has a nutty and sweet flavor with a light and fluffy texture.
Serving suggestions:
Serve this soup as a dessert or as a light snack.
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Region: Chinese