Re: [CH] Hot & Sour Soup
Charles Demas (demas@tiac.net)
Tue, 23 Jun 1998 02:17:15 -0400 (EDT)
For me, hot and sour soup isn't the same without some tiger lily buds.
Get them dried at an oriental food store. They are very inexpensive,
about $2.00 for a big package (like egg noodle size). Use them like
dried mushrooms. Remove the hard stems after they've soaked and softened.
Put about 2 buds per serving, or as you like them. They have a sharp
tangy taste.
BTW, I'm told that it's the balance between the vinegar and pepper that's
critical.
Chuck Demas
Needham, Mass.
On Mon, 22 Jun 1998, Doug Irvine wrote:
> Hot and Sour soup originated in China a long time ago as a way of using
> upleftovers! It can be made as hot as you wish by the addition of as
> many habs as you want(or any other hot pepper):
> 1/4 cup cloud ears OR 1 cup dried Chinese black mushrooms
> 1/4 lb ground pork
> 3 tbls cornstarch
> 1 tbls dry sherry OR Chinese cooking wine
> 1/2 cup water
> 2 beancurds
> 4 tbls rice wine vinegar or to taste(this is the sour)
> 1/2 tsp white pepper
> 1 tsp hot chile paste
> 2 tsp sesame oil
> 3 scallions chopped to garnish
> 1 quart chicken stock(use good home made)
> salt to taste
> 1 tbls light soy sauce
> 1 egg, beaten
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