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Hot & sour soup b1
Artist: _ Yield: 4
Categories: Asian, Chinese, Ethnic, Meats, Pork, Soups & Stews Rating: 0
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Ingredients:
7 CLOUD EAR MUSHROOMS
7 TIGER LILY BUDS
1 quartCHICKEN STOCK
1 tspSALT
1 tbspSOY SAUCE
1/2 cupBAMBOO SHOOTS, DRAINED
-RINSED, & SHREDDED
1/4 lbsBONELESS PORK, TRIMMED
-OF FAT, SLICED 1-?X 2 IN
2 SQUARES (3 X 3 X 1-?IN.)
-FRESH CHINESE BEAN CURD
-DRAINED, RINSED, & SHREDDED
1/4 tspGROUND WHITE PEPPER
2 tbspWHITE VINEGAR
1 EGG, LIGHTLY BEATEN
Procedures:
1Soak the cloud ear mushrooms & tiger lily buds in ?cup warm water for 10 mins.
2Drain and shred the mushrooms.
3Cut the tiger lily buds in ?in.
4Lengths.
5Have remaining ingredients measured & placed nearby for cooking.
6Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt.
7Saucepan bring to a boil over high heat.
8Immediately re- duce heat to low, cover the pan & simmer 3 min. add the bean curd, pepper & vinegar.
9Return to a boil.
10Stir the cornstarch mixture to recom- bine it and pour into the saucepan.
11Stir until soup thickens.
12Slowly pour in the beaten egg, stirring gently.
13Remove from heat and pour into a serving bowl.
14Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup.
15Serve immediately.
16Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds.
17Stir in the green onions, red pepper sauce, and sesame oil.
18Serve hot in individual bowls.
19For a chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time.
20This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most chinese menus.
21Temperature(s): hot effort: difficult time: 00:30