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COLLECTION: Hot and Sour soup
water and let soak for 20 minutes.
4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.
5
. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
tree ears. If the tree ears are too large to fit on a soup
spoon cut them.
6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.
Making the soup:
1. Bring the chicken broth to a full boil and reduce heat to
medium.
2
. Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.
3. Add pork (with marinade) and tofu and wait until soup is
boiling.
4. Add Worcestershire sauce and vinegar.
5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.
6. Stir beaten egg into soup.
7. Add black pepper, white pepper, brown sugar, sesame oil, and
Tabasco.
---------------------------
From: gallen@apollo.HP.COM (Gary Allen)
HOTSOUR-SOUP-2(SP)
HOT AND SOUR SOUP
USENET Cookbook
HOTSOUR-SOUP-2(SP)
HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup
I learned this recipe while taking Szechuan cooking classes.
This soup is very popular in this country. It comes in a
great many varieties, and can range from very mild to very
spicy, and from a soup to almost a stew. This particular
recipe is a medium spicy soup that should be within most
peoples' tolerance range.
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (4 of 10) [12/17/1999 12:02:18 PM]
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