sam (06/09/82)
I'm looking for a recipe for hot and sour soup.
Can anyone help me? (I have lots of confidence
in the net.)
Doug
(...houxf!sam)davidson (06/11/82)
>From my favorite Chinese cookbook, the "Hong Kong & China Gas Chinese
Cookbook" (Pat Printer Associates Ltd., Hong Kong) comes:
Hot and Sour Soup (Suan La T'ang) - Serves 6-8
Ingredients:
2 squares soft beancurd, thinly sliced
60 g (2 oz) coagulated chicken blood, thinly sliced
15 g (1/2 oz) lean pork, shredded
15 g (1/2 oz) dried beche-de-mer, soaked, cleaned and shredded*
30 g (1 oz) canned bamboo shoots, sliced
5 g (1/6 oz) cloud ear fungus, soaked
45 g (1 1/2 oz) fresh shrimps, peeled
1 scallion, minced
1 egg, beaten
Stock:
1/2 tsp salt
1/2 tsp monosodium glutamate
1/2 tsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp Shao Hsing wine
625 ml (20 fl oz) chicken stock
Seasoning:
1 1/2 tbsp black vinegar
1 tsp chilli oil
1/4 tsp sesame oil
Thickening - mix together:
1 tbsp corn starch
2 tbsp water
Preparation
Blanch beancurd in hot water for a few seconds and drain well. Blanch
chicken blood, pork, beche-de-mer, bamboo shoot and cloud ear fungus in
boiling water for 1 minute. Drain.
Cooking
Mix stock ingredients in a large saucepan and add the blanched ingredients.
Bring to a boil, then add thickening, seasoning ingredients and beancurd.
Bring back to the boil, stirring, then add shrimps and minced scallion and
cook for 1 minute. Remove from the heat and pour in beaten egg, stirring
gently. Leave to set in threads in the soup, then reheat briefly and serve.
*preparation of Beche-de-Mer (reference from another recipe):
Place drained beche-de-mer in cold water to cover, bring slowly to the boil
and boil for 5 minutes. Remove from heat and cool for 20 minutes. Drain,
cover with more cold water and bring to the boil again. Remove from the
heat, drain and cover with cold water and leave for some hours (or over-
night). Drain, slit in halves and scrub clean. Bring to the boil again.
cook over moderate heat until softened, then drain and rince in cold water.
(The beche-de-mer should be soft and with a gelatinous texture when ready.)
[Of course, you'll have to go to an oriental food store to get the ingredients,
but a good one will have everything you need. I wish I could send you the
beautiful picture in the book! - Greg Davidson]cjn@druxm.UUCP (NetterCJ) (01/12/84)
Greetings: I am looking for recipes for "Hot and Sour" soup. Chris Netter AT&T Information Systems Denver, Colorado