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Title: Hot and Sour Soup Categories: None Yield: 1 Servings 1/4 c Pork shreds 1/4 c Dried Chinese fungi; (tree -ears), measured after -soaking 1/4 c Shredded bamboo shoots 2 Medium-sized dried Chinese -mushrooms 6 Dried tiger-lily buds; -(golden needles) (up to 8) 1/2 Cake fresh bean curd 1 Egg 4 c Chicken broth 1 ts Soy sauce 1/2 ts Sugar 1 ts Salt 2 tb Rice wine vinegar 1 ts Sesame-seed oil 1/4 ts Black pepper 1/4 ts Monosodium glutamate 2 tb Cornstarch Soak the mushrooms and tiger-lily buds in 1/4 cup warm water for 20 minutes. Drain. Shred mushrooms. Cut the fresh bean curd into slices 1" x 1/4" x 1/4". Beat the egg. Dissolve the 2 tablespoons cornstarch in 3 tablespoons cold water. Cooking Procedures: In a saucepan bring to boil the chicken broth with pork shreds, bamboo shoots, fungi, mushroom shreds, tiger-lily buds and bean-curd slices, and boil for 10 minutes. Add 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1 teaspoon salt, 2 tablespoons vinegar, 1/4 teaspoon pepper and 1/4 teaspoon monosodium glutamate. Thicken with the cornstarch. Turn off heat and immediately add the beaten eggs. Gently stir a few times. Add 1 teaspoon sesame-seed oil just before serving to complete the exotic quality of the soup. Tips: Tree ears must always be soaked in warm water before using. The 1/4 cup called for in this recipe is measured after the fungi are soaked. To measure before soaking, allow about 2 tablespoons. The quantity of pepper and vinegar may be increased or decreased according to individual taste. The MSG may be omitted entirely. Posted to recipelu-digest by molony |