Hot And Sour Soup Recipe
Ingredients
| Dried Chinese mushrooms - 3-4, soaked | ||
| Pork or chicken - 4 oz (100 g), (raw or pre-cooked) | ||
| Bamboo shoots | 2 Ounce, sliced | |
| Cake bean-curd (tofu) - 1 | ||
| Stock | 1 1/2 Pint | |
| Shao Hsing rice wine - 1 tablespoon | ||
| Light soy sauce | 1 Tablespoon | |
| Red or white rice vinegar - 1 tablespoon | ||
| Pepper white | 1 Teaspoon | |
| Egg | 1 | |
| Thick cornflour paste - 1 tablespoon | ||
| Salt | 1 Teaspoon | |
| MSG (optional) - 1/3 teaspoon | ||
Directions
GETTING READY
1. To prepare mushrooms squeeze dry the soaked mushrooms and discard any hard stalks.
2. Thinly shred the mushrooms, meat, bamboo shoots and bean-curd.
MAKING
3. In a saucepan bring the stock to a rolling boil, stir in the mushrooms, meat, bamboo shoots and bean-curd.
4. Add the wine, soy sauce, vinegar and pepper, bring back to the boil once more and pour the beaten egg very slowly into the soup, stirring at the same time.
FINALIZING
5. Finally, stir in gently the cornflour paste to thicken the soup.
SERVING
6. Pour it into a soup tureen with the salt and MSG, if using, at the bottom, blend well and serve hot.
1. To prepare mushrooms squeeze dry the soaked mushrooms and discard any hard stalks.
2. Thinly shred the mushrooms, meat, bamboo shoots and bean-curd.
MAKING
3. In a saucepan bring the stock to a rolling boil, stir in the mushrooms, meat, bamboo shoots and bean-curd.
4. Add the wine, soy sauce, vinegar and pepper, bring back to the boil once more and pour the beaten egg very slowly into the soup, stirring at the same time.
FINALIZING
5. Finally, stir in gently the cornflour paste to thicken the soup.
SERVING
6. Pour it into a soup tureen with the salt and MSG, if using, at the bottom, blend well and serve hot.
Chef
.jpg)
