Hot And Sour Soup Recipe
Ingredients
| 4 dried black Chinese mushrooms | ||
| Lean pork | 1/8 Pound | |
| Cornstarch | 2 Tablespoon | |
| Water | 4 Tablespoon | |
| White vinegar | 3 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| 6 cups chicken consomme | ||
| Bamboo shoots | 1/4 Cup (16 tbs), cut into strips | |
| Raw shrimp | 8 | |
| Green onion | 1 , minced | |
| 6 snow peas, whole or halved | ||
| Tabasco | 1 Teaspoon | |
| 2 eggs, lightly beaten | ||
Directions
In a small bowl, cover the mushrooms with boiling water.
Let stand for 30 minutes.
Drain the mushrooms and squeeze out excess liquid.
Discard the stems; cut the caps into thin strips.
Cut the pork across the grain in quarter-inch-thick slices, then cut the slices into quarter-inch strips.
In a cup, combine the cornstarch and water and blend well.
In another cup, combine the vinegar, soy sauce, salt, and pepper.
In a soup kettle, bring the chicken consomme to a boil.
Add pork, bamboo shoots, and mushrooms.
Bring to a boil again, then reduce heat to medium and add the shrimp.
Stir the vinegar-soy-sauce mixture and add to the soup.
Stir the cornstarch mixture and stir it into the soup.
Continue stirring until the soup thickens, about 2 minutes.
Add the green onion, snow peas, and Tabasco.
Stirring constantly, pour beaten eggs into the soup in a thin stream.
Serve at once.
Let stand for 30 minutes.
Drain the mushrooms and squeeze out excess liquid.
Discard the stems; cut the caps into thin strips.
Cut the pork across the grain in quarter-inch-thick slices, then cut the slices into quarter-inch strips.
In a cup, combine the cornstarch and water and blend well.
In another cup, combine the vinegar, soy sauce, salt, and pepper.
In a soup kettle, bring the chicken consomme to a boil.
Add pork, bamboo shoots, and mushrooms.
Bring to a boil again, then reduce heat to medium and add the shrimp.
Stir the vinegar-soy-sauce mixture and add to the soup.
Stir the cornstarch mixture and stir it into the soup.
Continue stirring until the soup thickens, about 2 minutes.
Add the green onion, snow peas, and Tabasco.
Stirring constantly, pour beaten eggs into the soup in a thin stream.
Serve at once.
Chef
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