CHINESE SPICY & SOUR SOUP

CHINESE SPICY & SOUR SOUP

The CHINESE SPICY & SOUR SOUP is usually meat-based, and often contains ingredients such as mushrooms, day or tiger lily buds, chicken stock, bamboo shoots, tofu and specially egg, in a broth which seems to be very delicious. It is typically made hot and spicy by red pepper or white pepper, and sour by vinegar. Also white sugar,salt, water and green onion make it tasty and beautiful in appearance.

Ingredients:

• 5 dried wood ear mushrooms
• 5 dried shiitake mushrooms
• 1/2 package firm cubed tofu
• 10 dried tiger or day lily buds
• 4 cups chicken stock
• 1/3 cup diced bamboo shoots
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 2 tablespoons cornstarch
• 1/2 teaspoon white sugar
• 1/2 teaspoon white pepper
• 2 tablespoons green onion
• 2 tablespoons vinegar
• 1 teaspoon salt
• 3-4 tablespoons water
• 1-1/2 beaten egg

Preparation:

1. Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
2. Place the mushrooms, bamboo shoots, stock,tiger lily buds & shredded pork into a saucepan. Bring to boil, and simmer for 10 minutes.
3. Stir in soy sauce, white sugar, white pepper,salt and vinegar. Combine cornstarch with 3-4 tablespoons water. Heat to boiling and also in the mean time, do not stop  stirring.Then add the bean curd, and cook 1 to 2 minutes.
4. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil and sprinkle with scallions when serving.

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Wonton Soup

WONTON SOUP

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 pound boneless and ground pork 
• 2 ounces peeled shrimp, finely chopped
• 1 egg yolk
• 1 teaspoon crushed red pepper
• 1 tablespoon crushed garlic clove
• 1 tablespoon Chinese rice wine
• 2 tablespoon light soy sauce
• 1 teaspoons vinegar
• 1 teaspoon finely chopped green onion
• 2 teaspoon and peeled chopped  ginger
• 25-30 wonton wrappers
• 5 cups chicken stock
• 1 small grated carrot
• 2 sliced mushrooms
• 1/8 cup finely chopped green onion
• 200 g chicken broth

Preparation:

1. In a large bowl, combine pork, shrimp, red pepper, soy sauce, chopped green onion,carrot, mushroom, garlic and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. For soup, bring the chicken stock to a rolling boil. Drop wonton in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

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