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COLLECTION: Hot and Sour soup
COLLECTION: Hot and Sour soup
From: Mike Bowers mikeb@radonc.ucdmc.ucdavis.edu
Date: Thu, 28 Oct 1993 17:34:17 PST
previously posted to the net...
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HOT and SOUR RICE SOUP: (Serves 6)
6
dried black mushrooms (soaked, drained and sliced thin)
5
1
1
1
1
1
.5 C broth
/4 lb boneless pork (cut into matchsticks)
/2 C
/2
slivered Bamboo shoots
small carrot (cut into matchsticks)
.5 C rice, cooked
/4 C rice or white vinegar
2
2 T cornstarch
2 T water
T soy sauce
/2 t white pepper
t sesame oil
/2 t hot pepper sauce
1
1
2
egg, beaten
green onions, thinly sliced
1
1
In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup. Cook until slightly thickened.
Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
HOT AND SOUR SOUP
=================
If you want a real, authentic Hot & Sour Chinese soup, go look it up
in a cookbook. This is my version, distilled from several recipies,
but missing several ingredients that I'm sure some would say were
absolutely esential. The quantities below are approximate, and you
should vary them to suit you. I had this last night, and my wife was
surprised that the kids each ate three bowls, instead of the stuff
*she* made (I liked the stuff she made, but I had three bowls of the
soup in addition to her stuff).
2
2
6
T oil
-3 oz. fresh mushrooms
-8 c. stock
fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick)
small can of sliced bamboo shoots (3 oz?), cut lengthwise into three, drained
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (1 of 10) [12/17/1999 12:02:18 PM]
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