Text 36900, 125 rader
Skriven 2010-04-19 06:19:00 av Dave Drum (39953.cooking)
Ärende: Hot & Sour Soup
=======================
I have this little gadget on my iGoogle home page that is a link to Simply
Recipes. Every once in a while a recipe and its attendant text will catch my
attention. As I am a fan of hot & sour soup (it's how I rate Chinese
restaurants) this one grabbed my attention. I might add some matchsticks of
pork or some tiny (salad) shrimps to it. But, just as presented the recipe
looks pretty good ...

-+-

Hot and sour soup is a lot like chilli; every family has
their own recipe, and each family thinks that theirs is the
best. When I was in the local Chinese market perusing the
mushrooms I asked one of the other shoppers, a tiny and
ancient woman half my height whose etched wrinkles framed a
friendly smile, where the wood ear mushrooms were.

"What are you using them for?"

"Hot and sour soup," I replied.

"What? You don't want those. Here," she grabbed a bag of
dried shiitake, "use these."

"No! You don't want those for hot and sour soup!" cried
another, more stout lady behind me. She said something in
Cantonese to the first lady before grabbing a fresh bunch of
enoki mushrooms and throwing them in my basket. "This is
better."

Soon, nine women were having an all out argument in the
middle of the aisle. I was stuck in the middle, caught
between volleys of angry insults and defenses of cherished
family recipes for hot and sour soup, both in Cantonese and
English. People insulted each other's families, critiqued
the various provinces of China (all were in agreement that
the people in the North, apparently, can't cook good soup),
and altered the contents of my shopping basket at whim.
Eventually, a decision was reached that you absolutely have
to use black fungus - an apt, but unappetizing name for a
delightful ingredient - and lily buds. The other mushroom is
up to you. Whatever one you decide on be sure to be ready to
defend your choice.

Garrett McCord

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot & Sour Soup
 Categories: Oriental, Soups, Mushrooms, Vegetables, Poultry
      Yield: 4 servings

      6    Dried Chinese black fungus
      6    Dried wood ear, black,
           - cloud, straw, or shiitake
           - mushrooms, or one bunch
           - of fresh enoki mushrooms
      5    Dried lily buds
      8 oz Can bamboo shoots; drained
      2 tb Red wine vinegar
      1 tb White or rice vinegar
  1 1/2 tb Soy sauce
      1 tb Cornstarch
      4 c  Chicken broth
    1/2    Block firm tofu; in sm cubes
      1 lg Egg; beaten
      1 ts Sesame oil
      3    Scallions, diced
    1/4 ts Salt
  1 1/2 ts Fine ground white pepper
    1/4 ts Chilli oil (opt)
           Cilantro (opt)

  Pour boiling water over the mushrooms until the mushrooms
  are covered and allow them to soak for 20 minutes, turning
  the mushrooms over occasionally. It may not seem like a lot
  but they will grow quite a bit. After soaking remove any
  woody ends with a knife. Cut mushrooms into strips. Reserve
  1/4 cup of the liquid and mix with the cornstarch. (If using
  fresh enoki mushrooms set aside as they do not need to
  soak).

  Pour boiling water over the lily buds until covered and
  allow to sit for 15 minutes. Cut the buds crosswise then
  tear them up into a few bunches.

  Mix the vinegars and soy sauce together and set aside. Open
  the can of bamboo shoots, drain well, and cut the shoots
  lengthwise into strips.

  Place the chicken broth into a bot and bring to a boil over
  high heat. Add the tofu, mushrooms, lily buds, bamboo
  shoots, vinegar mixture, and cornstarch mixture. Mix and
  bring back to a boil. Once it comes to a boil remove from
  heat. While stirring the soup slowly pour the egg into the
  broth in a small steam while stirring the soup allowing the
  egg to instantly cook and feather into the soup.

  Add the scallions, white pepper, sesame oil, and chili oil
  if using. Taste and adjust white pepper, vinegar, and salt
  to taste. Add cilantro to garnish and for added flavor.
  Serve immediately.

  Serves 4.
 
  From: http://simplyrecipes.com

  MM Format by Dave Drum - 18 April 2010

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Although I am not naturally honest, I am so sometimes by chance-Shakespeare
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