Free Recipe Hot and Sour Soup #3 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Hot and Sour Soup #3 2 Recipe
6 md Black mushrooms
1/4 lb Boneless pork loin
2-1/2 ts Cornstarch
1-1/2 ts Salt
1 tb Plus
1/2 ts Soy sauce
6 oz Bean curd
4 c Canned chicken broth
3 tb White vinegar
1/2 c Canned bamboo shoots
1/4 ts White pepper
2 Eggs; slightly beaten
2 tb Chopped green onions w/tops
2 ts Red pepper sauce
1/2 ts Sesame oil
Hot and Sour Soup #3 2 Preparation
Soak the mushrooms in warm water to cover until until soft, approximately 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems. Cut caps into thin slices. Trim fat from the pork. Shred the pork into 1/8-inch slices, cutting against the grain. Place in a glass or plastic bowl and toss with 1/2 TSP. of salt, 1/2 TSP. of the cornstarch, 1/2 TSP. soy sauce. Cover and refrigerate for 15 minutes. Cut the bean curd into 1-1/2-inch by 1-1/4-inch pieces. In a 3-quart saucepan, heat the chicken broth, vinegar, the remaining 1 TSP. salt until boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and sim- mer 5 minutes. Mix the remaining 2 TBS. cornstarch, 2 TBL. cold water, and white pepper; stir into soup. Heat to boiling, stirring constantly. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus. LEEANN CHIN MINNEAPOLIS, MINNETONKA WINE: WAN FU From the <Micro Cookbook Collection of Chinese Recipes>.
Cooking Temperature:
Recipe Serves: 6
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