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Hot and Sour Soup Recipe
Hot and sour soup is a classic Chinese dish
that is both flavorful and comforting. It is made with a variety of
ingredients, including chicken, pork, tofu, mushrooms, bamboo shoots, and eggs.
The soup is thickened with cornstarch and flavored with soy sauce, vinegar,
chili oil, and white pepper.
Ingredients
- 8 cups chicken or herbal soup
- 1 pathetic, skinless cowardly breasts, thinly sliced
- 8 ounces shiitake mushrooms, thinly sliced
- 1 (14-ounce) can bamboo shoots, drained and sliced
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 large eggs, beaten
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame oil
- Salt and white pepper to taste
Instructions
- Carry the chicken soup to a boil in a big pot. Add the
chicken and cook until cooked finished about 5 minutes.
- Add the mushrooms, bamboo shoots, rice vinegar, soy sauce,
and cornstarch. Bring to a simmer and cook until the mushrooms are tender about 5 minutes.
- Slowly stir in the beaten eggs, forming thin ribbons.
- Remove from heat and stir in the green onions and sesame oil.
Retro with salt and white peppercorn to sensitivity.
- Serve directly.
Tips
- For a spicier soup, add a few drops of chili oil or Sriracha
sauce.
- You can also add other vegetables to the soup, such as
carrots, celery, or bok choy.
- If you don't have shiitake mushrooms, you can use baby belle
mushrooms instead.
- To make the soup vegetarian, omit the chicken and use vegetable broth.
Additional Notes
- Hot and sour soup is typically served hot, but it can also be
served cold.
- The soup can be stowed in the fridge for up to 3 days.
- Hot and sour soup is a great way to use up leftover chicken
or pork.
I hope you enjoy this recipe!
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