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Orecchiette & Vegetable Soup

  • Difficulty

    medium

  • Serves

    3

  • Preparation time

    10min

  • Total time

    35min

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Ingredients

  • Orecchiette
    ：
  • Medium gluten flour
    200g
  • Water
    105g
  • Salt
    1teaspoon
  • Oil
    5g
  • Boil vegetables
    ：
  • Oil
    20g
  • Diced tomato
    300g
  • Diced potato
    150g
  • Diced green beans
    100g
  • Diced carrot
    100g
  • Soaked dried day lily flowers
    30g
  • Shredded black edible fungus
    30g
  • Soaked Shiitake mushroom
    30g
  • Egg
    1pc
  • Ground Chinese prickly ash
    1teaspoon
  • Dark soy sauce
    20g
  • Light soy sauce
    30g
  • Salt
    1teaspoon
  • White pepper powder
    1teaspoon
  • Chili sauce fried with oil
    An appropriate amount
  • Spiced vinegar
    An appropriate amount

Preparation

  • step 1

    Put 105g water, 200g medium gluten flour, 5g oil and 1 teaspoon of salt in the mixing bowl

  • step 2

    Put on the measuring cup, and mix the ingredients at 30sec/REV4

  • step 3

    Operate the KNEAD mode for 2min for kneading the flour into dough, take out the dough and cover it with a bowl, and relax it for 15min

  • step 4

    Divide the relaxed dough into 2 equal dough parts, rub each dough part into a dough strip

  • step 5

    Cut the dough strip into small dough part, rub each small dough part into an ear-shaped orecchiette, sprinkle dry flour over the orecchiettes to prevent adhesion

  • step 6

    Pour 600g water into the mixing bowl

  • step 7

    Put on the measuring cup, and boil the water at 5min/120℃/REV1

  • step 8

    Place the prepared orecchiettes into the water, cook the orecchiettes at 4min/100℃/BREV1, without the measuring cup Take out the cooked orecchiettes, filter off residual water from them, and clean the mixing bowl

  • step 9

    Put 30g oil, 300g diced tomato, 100g diced carrot, 150g diced potato and 100g diced green beans into the mixing bowl

  • step 10

    Add 30g shredded black edible fungus, 30g diced soaked Shiitake mushroom, and 30g soaked dried day lily flowers

  • step 11

    Put on the measuring cup, and stir-fry the ingredients at 5min/120℃/BREV1

  • step 12

    Add the cooked orecchiettes, 30g light soy sauce, 10g dark soy sauce, 1 teaspoon of ground Chinese prickly ash, and 1 teaspoon of white pepper powder

  • step 13

    Add 1 teaspoon of salt and 500g water

  • step 14

    Without the measuring cup, stew the ingredients at 8min/100℃/BREV1, and drizzle the liquid of 1 egg in the mixing bowl when 7min is over

  • step 15

    Drizzle chili sauce fried with oil and spiced vinegar into a bowl according to your preference for enjoyment

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