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.
- 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:
- 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.
- Place the mushrooms, bamboo shoots, stock,tiger lily buds & shredded pork into a saucepan. Bring to boil, and simmer for 10 minutes.
- 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.
- Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil and sprinkle with scallions when serving.
