| 26 | 27 | 28 | 29 | 30 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Hot & Sour Soups
1
1) Add the beaten eggs in a slow stream, stirring several times.
2) Turn off the heat and add the sesame oil, chili oil, white pepper.
1
Season to taste and serve immediately.
Notes:
------
Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand it, hot and
sour soup, traditionally, is a Northern Chinese way of using leftovers.
Therefore, there are many, many variations possible, particularly in the
dried ingredients. We never make it exactly the same way twice. I
recommend using the shiitakes at least; most any grocery store has them.
You may find tree ears and lily buds in an oriental food store.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: quaalk@dynamic.network.com (Kelly Quaal)
Source: "The Chinese Cookbook" by Craig Claiborne and Virginia Lee.
HOT AND SOUR SOUP
=
(
================
6 to 8 servings)
Ingredients:
-
2
6
4
1
1
1
1
5
-----------
large dried black mushrooms
tree ear mushrooms
dried tiger lily stems
tblsp peanut, vegetable, or corn oil
/4 cup finely shredded pork
tblsp light soy sauce
/2 cup filely shredded bamboo shoots
cups
rich chicken broth
salt to taste
2
1
2
3
1
2
1
1
2
-3 tblsp red wine vinegar, according to taste
tsp dark soy sauce
tblsp cornstarch
tblsp water
1/2 pads fresh white bean curd, cut into thin strips
eggs, lightly beaten
tblsp sesame oil
tsp
freshly ground white or black pepper
tblsp chopped scallions, green part included, for garnish
minced fresh coriander for garnish (optional)
Instructions:
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (8 of 16) [12/17/1999 12:02:13 PM]
Page
Quick Jump
|