Free Recipe Hot and Sour Soup #6
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Hot and Sour Soup #6 Recipe
7 Cloud Ear mushrooms
7 Tiger lily buds
1 qt Chicken stock
1 ts Salt
1 tb Soy sauce
1/2 c Bamboo shoots; drained,
-rinsed; & shredded
1/4 lb Boneless pork; trimmed of
-fat, sliced 1-1/2 x 2
-squares
Fresh Chinese bean curd;
-drained; rinsed, & shredded
1/4 ts Ground white pepper
2 tb White vinegar
1 Egg; lightly beaten
2 tb Cornstarch mixed with
3 tb Cold water
2 tb Sesame oil
1 Scallion; finely chopped
-including green part
Hot and Sour Soup #6 Preparation
Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in. lengths. Have remaining ingredients measured & placed nearby for cooking. Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately reduce heat to low, cover the pan & simmer 3 min. Add the bean curd, pepper & vinegar. Return to a boil. Stir the cornstarch mixture to recom- bine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour into a serving bowl. Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup. Serve immediately. PEKING GARDEN EAST MILWAUKEE, MEQUON WINE: TAI-SHAN From the <Micro Cookbook Collection of Chinese Recipes>.
Cooking Temperature:
Recipe Serves: 4
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