Re: Chinese Cuisine
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Hot and Sour Soup
Chop and measure all ingredients and beat the egg before beginning this recipe. Keep everything close at hand so you can follow cooking times exactly.
1 1/2 teaspoons cornstarch
1/2 cup water
1/2 gallon (8 cups) freshly made chicken stock
4 ounces (about 1 cup) bamboo shoots, julienne cut
4 ounces (about 1 cup) chopped water chestnuts
2 ounces fresh shiitake mushrooms (about 1 cup),
julienne cut or sliced thinly
1 tablespoon white pepper
1/4 cup vinegar
Salt, to taste
Hot red pepper, to taste (use a light hand)
1 egg, lightly beaten
4 ounces tofu, cut into small cubes
1/2 teaspoon sesame oil
Whisk together cornstarch and water; set aside.
In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup just below a boil.
Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes - taste to make sure there is no lingering cornstarch aftertaste before proceeding). Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil.
Serve immediately.
Serves 8.
HOT AND SOUR SOUP
3 1/2 c. chicken broth
2 c. sliced fresh mushrooms
3 T. rice vinegar or white vinegar
2 T. soy sauce or reduced-sodium soy sauce
1 t. sugar
1 t. grated fresh ginger
1/4 to 1/2 t. black pepper
1 T. cornstarch
1 T. cold water
2 c. shredded cooked turkey
2 c. sliced bok choy
1 pkg. (6 oz.) frozen pea pods
1 beaten egg
3 T. thinly sliced green onions
Combine broth, mushrooms, vinegar, soy sauce, sugar, ginger and pepper in saucepan; bring to boiling.
Meanwhile, combine cornstarch and cold water; stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in turkey, bok choy and pea pods.
Pour the egg into the soup in a steady stream while stirring to creat threads. Remove from heat; stir in green onions.
Hot-and-Sour Prawn Soup with Lemon Grass
A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
1 pound tiger prawns with shell
4 cups chicken stock
3 stalks lemon grass
3 tablespoons fish sauce
1/4 cup lime juice
2 tablespoons chopped green onion
10 kaffir lime leaves, torn in half
1 cup straw mushrooms
1 tablespoon chopped fresh cilantro
4 red chile peppers, seeded and chopped
2 green onions, chopped
1. Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.
2. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.
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