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COLLECTION: Hot and Sour soup
o 1 medium sized yellow sweet bell pepper
o 225g tin water chestnuts
o 225g tin bamboo shoots
Method
Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water.
Core, seed and chop the red and yellow peppers into strips.
Slice the water chestnuts and bamboo shoots. Add these and
the other remaining ingredients. Cook until the vegetables are
cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).
Serves 4 as a starter to a chinese meal.
Units
All units and measures are metric American. A UK imperial measure
version is available from foster@jumbly.enet.dec.com
HOT & SOUR SOUP
This is a recipe from a good chinese restaurant in Cincinnati.
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Qt chicken broth
oz shredded pork tenderloin
oz shredded bean curd
Tblsp shredded bamboo shoots
Tblsp shredded cloud ears
Tblsp dry lily buds
Tblsp fresh ground black pepper
tsp salt
tsp sugar
tsp dark soy sauce
Tblsp cider or rice wine vinegar
-3 tsp cornstarch dissolved in 2 Tblsp water
egg, beaten
few drops sesame oil
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. Serves 4. Preperation time: ~20min
Cooking time: ~20 min
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http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (9 of 10) [12/17/1999 12:02:18 PM]
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