jfw (07/21/82)
Next to last installment of the Hot and Sour Soup craze. Sources: An Encyclopedia of Chinese Food and Cooking, by Wonona W. and Irving B. Chang, and Helene W. and Austin H. Kutscher and The Gourmet Chinese Regional Cookbook by Calvin B. T. Lee and Audrey Evans Lee ---------------------------------------------------------------- A. 3 cups soup stock G. .5 cup water B. 1/8 cup dried cloud ears H. 1 Tb light soy sauce C. 3 sheets dried bean curd I. 1 tsp Chinese hot sauce D. 8 small dried black mushrooms J. 1.5 TB vinegar E. .25 cup water chestnuts K. 1 egg F. 2 Tb cornstarch L. 1 tsp water PREPARATION: I. Separately soak B, C, D in 1 cup hot water each. II. When soft, cut each sheet of C into eight pieces III. When soft, slice D into several slivers. IV. Slice E. Mix with B, C, D. V. Mix F, G. Set aside. Stir well before using. VI. Mix H, I, J. Set aside. VII. Beat K lightly, then mix with L. Set aside. COOKING: 1. Heat A over high heat. 2. Add B-E mixture and continue to heat until soup boils. 3. Add F-G slowly, stirring constantly as soup thickens. 4. Add H-J mixture. Stir well. 5. When soup is again boiling vigorously, turn off heat and pour in K-L mixture slowly so as to obtain egg drop consistency. 6. Serve hot. ---------------------------------------------------------------- "Like fried rice, Hot-and-Sour-Soup originated as a way to use up leftovers, and, like fried rice, it has emerged as a glorious dish in its own right, if well prepared. The term ``to taste'' occurs with unusual regularity in this recipe since the balance of hot-and-sour can be changed according to one's mood. We prefer a more sour flavor in the summer and a hotter one in the winter." 1/4 cup cloud ears 1/2 tsp white pepper (to taste) 1/4 cup golden needles 1/2 tsp hot oil or to taste 1/4 pound pork 2 tsp sesame oil 3 Tb cornstarch 2 scallions to garnish 1 tsp dry sherry 1 quart chicken stock 1/2 cup water 1/2 tsp salt (to taste) 2 bean curds 1 Tb light soy sauce 4 Tb white rice wine vinegar (to taste) 1 egg, beaten PREPARATION: Soak the cloud ears and golden needles in hot water for 20 minutes or until they have increased in size several times. Drain. Shred the cloud ears and cut the golden needles in half. Shred the pork into narrow strips 1.5 inches long. Combine the pork with 1 Tb of the cornstarch and the sherry. Mix the remaining cornstarch with the water and set aside. Cut each bean curd into 9 pieces. Combine the vinegar, pepper, hot oil, and sesame oil in a bowl and set aside. Chop the scallions into 1/2 inch segments. COOKING: Bring the chicken stock, salt, and soy sauce to a boil in a large pot. Add the pork and boil for 1 minute. Add the cloud ears, goldem needles, and the bean curd. Boil for 1 minute more. Add the cornstarch mixture and stir to thicken. Lower heat and add the vinegar mixture. Adjust the seasoning. Slowly stir in the beaten egg. Garnish with the scallions. Serves 6.