| 30 | 31 | 32 | 33 | 34 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Hot & Sour Soups
2
tblsp minced scallions or green onions
In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well Add
the pork, bean curd, bamboo shoots, cloud ears and lily buds to the
boiling stock. Bring again to a boil and stir in the pepper, salt, soy
sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking
constantly to form thin strands of egg. Remove from heat and add oil.
Ladle into bowls and garnish with minced scallions.
Preperation time: ~20min Cooking time: ~20 min
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: gallen@apollo.HP.COM (Gary Allen)
Source: USENET Cookbook
HOT AND SOUR SOUP (Popular Szechuan Chinese Soup)
=
(
================================================
serves 6-8)
Ingredients:
-
1
1
1
2
1
1
4
-----------
cup
bean curd, cut into small cubes.
/4 cup bamboo shoot, shredded
/4 cup golden needles (tiger lily pods)
tblsp wood ear fungus shredded
/4 cup black mushroom
egg, well beaten
oz
very lean pork, shredded
Mixture A:
-
1
1
---------
tsp
tsp
light soy sauce
cornstarch
Mixture B:
-
6
1
1
1
---------
cups
1/2 tsp salt
tsp
tsp
chicken stock
MSG (optional)
sugar
Mixture C:
-
3
3
---------
tblsp
tblsp water
cornstarch
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (12 of 16) [12/17/1999 12:02:13 PM]
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