Red Emperors Hot and Sour Soup
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
"Hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.
"Hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.
- 100g Pork
- 3pcs. Dried Chinese mushrooms soaked in boiling water for 5 minutes and chopped
- ½ cup Peeled, uncooked shrimp
- 6 cups Chicken stocks
- 30g Bamboo shoots, sliced
- 30g Onion leeks, shredded
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Sugar
- 1 tsp. Dark mushroom soy sauce
- ½ tsp. Light soy sauce
- 1 ½ tbsp. Chinese Vinegar
- 1 tsp. Chili sauce
- 1 tsp. Sesame oil
- 1 jigger Chinese wine
- 1pc. Egg, well beaten
- 2 tbsp. Water mixed with 1 tablespoon cornstarch
1 Trim any fat from pork and slice into shreds about 2 inches long and less than ½ inch thick.
2 Soak mushroom in boiling water until softened. Place pork in large pot with shrimp and stock.
3 Bring to a boil and reduce heat to allow to simmer gently for 4-5 minutes. Add all remaining ingredients except for egg.
4 Add corn starch and water mixture. Cook further for 1-2 minutes over low heat.
5 Remove pan from heat and add egg gradually stirring gently until it forms threads in soup.
6 Mix spoonful of hot soup with cornstarch and water mixture and add to soup, stirring constantly.
7 Bring soup back to simmering point for 1 minute to thicken cornstarch. Serve immediately.
2 Soak mushroom in boiling water until softened. Place pork in large pot with shrimp and stock.
3 Bring to a boil and reduce heat to allow to simmer gently for 4-5 minutes. Add all remaining ingredients except for egg.
4 Add corn starch and water mixture. Cook further for 1-2 minutes over low heat.
5 Remove pan from heat and add egg gradually stirring gently until it forms threads in soup.
6 Mix spoonful of hot soup with cornstarch and water mixture and add to soup, stirring constantly.
7 Bring soup back to simmering point for 1 minute to thicken cornstarch. Serve immediately.
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