Text 26868, 78 rader
Skriven 2012-07-03 01:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: gingery 901
===================
 ML> Yu shiang (if that's what you are talking about) has
 NB> Shiang probably is the way that is spelled, I'm sure that they use Yi
 NB> rather than Yu.

Transliteration is not an exact science, and furthermore,
there are differences in pronunciation even within a dialect
(say, Mandarin, also called guoyu) among people who are
fluent. The word for fish, my father used to pronounce it
as sort of like "you," but my mother and her father used
to pronounce it partway between "yi" and "yu" - my grandfather
being closer to "yi." The shiang part actually was pronounced
more like "hsiang," which is the former transliteration of it
with a hissy sound starting the word and a distinct two vowels
in the middle, except I've heard native speakers pronounce it
a whole bunch of ways. This nonstandardization and the
resulting confusion may be a reason why I am such an inept
speaker of the language.

 ML> vinegar, ginger, scallions, and sugar in it. In my
 ML> understanding, it's a flavoring scheme originally used
 ML> for fish: yu means fish and shiang means fragrance.
 NB> That makes sense.  Especially the fragrance part...  :)

 I'm pretty
 NB> sure that vinegar could be an ingredient, possibly sugar, definitely
 NB> scallions, but also garlic, and often hot red pepper...

Oh, yes, hot pepper. That's always a good addition.

 ML> You could possibly make a special request for slivered
 ML> ginger on the side?
 NB> I might just...  The owner/cook beams at me when I show up... 

So try. I often ask for hot pepper on the side.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot and Sour Mandarin Soup
 Categories: Chinese, Soups
   Servings:  6

      8 c  Soup stock
    1/4 lb Lean pork, shredded
      2    Dried black mushrooms,
           -soaked and shredded
      2 sl To 3 sl of ginger
      2    To 3 dried wood ears, soaked
           -and shredded (opional)
    1/2    Square bean curd, cut into
           -1/4 x 2 in strips (opional)
    1/4 c  Shredded bamboo shoots
      2 tb Mushrooms, sliced
      1 sl Cooked ham, shredded
           -(opional)
    1/2 c  Vinegar
      1 ts White pepper
    3/4 ts Salt
      1 ts Sesame oil
    3/4 ts Sugar
      1 tb Dark soy sauce
      1 ts Chili oil (opional)
      2    Eggs, lighty beaten
      1    Stalk green onion, shredded
      4 tb Cornstarch in 3 tbs water

  1. Bring soup stock to a boil in a large pot and add shredded pork, black
  mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2.
  Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce
  heat and simmer 2 minutes. Add cornstarch solution and cook until thickened
  and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with
  green onion. Serve immediately.

  Source unknown - M's note: be careful with the vinegar.

MMMMM
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