Hot & Sour Soup B1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
7: Cloud ear mushrooms,
7: Tiger lily buds,
1 quart: Chicken stock,
1 tsp: Salt,
1 tbsp: Soy sauce,
1/2 cup: Bamboo shoots, drained, rinsed, & shredded
1/4 lbs: Boneless pork, trimmed of fat, sliced 1-1/2 x 2 in
2 Sq.: fresh Chinese bean curd, (3 x 3 x 1-1/2 in.) drained, rinsed, & shredded
1/4 tsp: Ground white pepper,
2 tbsp: White vinegar,
1: Egg, lightly beaten
Directions:
Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water
for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds
in 1/2-in. lengths. Have remaining ingredients measured & placed
nearby for cooking. Place the stock, salt, soy sauce, bamboo shoots,
pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil
over high heat. Immediately reduce heat to low, cover the pan &
simmer 3 minute. Add the bean curd, pepper & vinegar. Return to a
boil. Stir the cornstarch mixture to recombine it and pour into the
saucepan. Stir until soup thickens. Slowly pour in the beaten egg,
stirring gently. Remove from heat and pour into a serving bowl. Stir
in the sesame seed oil and sprinkle the choppped scallion on top of
the soup. Serve immediately.
Pour the beaten eggs slowly into the soup, stirring constantly with a
fork until the egg forms cooked shreds. Stir in the green onions, red
pepper sauce, and sesame oil. Serve hot in individual bowls.
For a Chinese meal, it is a good idea to have several dishes that can
be started or completed ahead of time. This hot and sour soup is just
such a do-ahead dish, if you wish, and goes well with most Chinese
menus.
Temperature(s): HOT Effort: DIFFICULT Time: 00:30 Source: PEKING
GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
Source from luhu.jp
for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds
in 1/2-in. lengths. Have remaining ingredients measured & placed
nearby for cooking. Place the stock, salt, soy sauce, bamboo shoots,
pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil
over high heat. Immediately reduce heat to low, cover the pan &
simmer 3 minute. Add the bean curd, pepper & vinegar. Return to a
boil. Stir the cornstarch mixture to recombine it and pour into the
saucepan. Stir until soup thickens. Slowly pour in the beaten egg,
stirring gently. Remove from heat and pour into a serving bowl. Stir
in the sesame seed oil and sprinkle the choppped scallion on top of
the soup. Serve immediately.
Pour the beaten eggs slowly into the soup, stirring constantly with a
fork until the egg forms cooked shreds. Stir in the green onions, red
pepper sauce, and sesame oil. Serve hot in individual bowls.
For a Chinese meal, it is a good idea to have several dishes that can
be started or completed ahead of time. This hot and sour soup is just
such a do-ahead dish, if you wish, and goes well with most Chinese
menus.
Temperature(s): HOT Effort: DIFFICULT Time: 00:30 Source: PEKING
GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
Source from luhu.jp