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Difference between revisions of "Hot and sour soup"
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| − | + | |Servings = Serves 4 | |
| − | + | |Difficulty = 2 | |
| − | + | |TotalTime = 45 minutes | |
| − | + | |PrepTime = 15 minutes | |
| − | + | |CookTime = 30 minutes | |
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==Hot and sour soup - about this recipe== | ==Hot and sour soup - about this recipe== | ||
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Hot and Sour Soup recipe - the classic Szechuan recipe for hot and sour soup. | Hot and Sour Soup recipe - the classic Szechuan recipe for hot and sour soup. | ||
===Ingredients=== | ===Ingredients=== | ||
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| − | + | {{RecipeIngredients | |
| − | + | | 2 pints (1.5 litres) good [[chicken stock]] | |
| − | + | | 4 dried [[Chinese mushrooms]] | |
| − | + | | Few strips of cooked meat ( [[chicken]], [[pork]] or [[ham]]) | |
| − | + | | 2 oz [[bamboo shoots]] | |
| − | + | | 1 oz defrosted [[frozen peas]] | |
| − | + | | ½ teaspoon [[salt]] | |
| − | + | | 2 free-range [[eggs]] | |
| − | + | |* To flavour and thicken | |
| − | + | |** 3 tablespoons [[white wine vinegar]] | |
| − | + | |** 1.5 tablespoons [[dark soy sauce]] | |
| + | |** ½ teaspoon freshly ground [[black pepper]] | ||
| + | |** 3 tablespoons [[cornflour]] blended to a paste with 3 tablespoons of water | ||
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===Method=== | ===Method=== | ||
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| − | + | {{RecipeMethod | |
| − | + | | Soak the mushrooms in boiled water for 20 minutes, squeeze excess water, remove stalks and slice thinly | |
| − | + | | Shred the cooked meat and [[bamboo shoots]] | |
| − | + | | Beat the [[eggs]] | |
| − | + | | Mix together the thickening ingredients | |
| − | + | | Heat the stock in a large pan | |
| − | + | | Add everything but the [[eggs]] and thickening, bring to the boil, cover simmer for 5 minutes | |
| + | | Pour in the thickening and stir until the consistency changes | ||
| + | | Stir the soup so it rotates and gradually pour the [[eggs]] into the soup in a thin stream | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
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Serve immediately | Serve immediately | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
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[[Category:Starters]] | [[Category:Starters]] | ||
[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
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Revision as of 18:52, 29 May 2012
Hot and sour soup - about this recipe
Hot and Sour Soup recipe - the classic Szechuan recipe for hot and sour soup.
Ingredients
- 2 pints (1.5 litres) good chicken stock
- 4 dried Chinese mushrooms
- Few strips of cooked meat ( chicken, pork or ham)
- 2 oz bamboo shoots
- 1 oz defrosted frozen peas
- ½ teaspoon salt
- 2 free-range eggs
- * To flavour and thicken
- ** 3 tablespoons white wine vinegar
- ** 1.5 tablespoons dark soy sauce
- ** ½ teaspoon freshly ground black pepper
- ** 3 tablespoons cornflour blended to a paste with 3 tablespoons of water
Method
- Soak the mushrooms in boiled water for 20 minutes, squeeze excess water, remove stalks and slice thinly
- Shred the cooked meat and bamboo shoots
- Beat the eggs
- Mix together the thickening ingredients
- Heat the stock in a large pan
- Add everything but the eggs and thickening, bring to the boil, cover simmer for 5 minutes
- Pour in the thickening and stir until the consistency changes
- Stir the soup so it rotates and gradually pour the eggs into the soup in a thin stream
Serving suggestions
Serve immediately
