Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil.
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THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسباني.
该视频具有英语，阿拉伯语，汉语，法语，葡萄牙语和西班牙语的字幕。
該視頻具有英語，阿拉伯語，漢語，法語，葡萄牙語和西班牙語的字幕。
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The flavor becomes even more complex with the inclusion of bamboo shoot, dry mushrooms, wood ear fungus and finishes with a beaten egg pour high above the soup to form multiple small egg ribbons floating on the thick soup.
You only need twenty minutes to prepare it. Make it at home to warm your family (and their hearts) with this utterly delicious soup with the iconic flavors of Northern Chinese cuisine.
This recipe is very close to the original hot and sour soup in Northern China, although I have left out ingredients such as ‘black tofu’ (see section 2 below) which is too exotic for most people.
I can assure you that it is way better than many substandard hot and sour soup that is merely a tasteless, gloopy mess of cornstarch paste.
You can get the recipe at :
tasteasianfood.com/hot-and-so...
Ingredients:
Ingredient (A)
100 g pork loin
1 teaspoon light soy sauce
1/2 teaspoon vegetable oil
1/4 teaspoon corn starch
Ingredients (B)
1 tablespoon bamboo shoot 竹笋
2 Chinese dried mushrooms, , medium size (or 1 large size) 香菇
1 piece wood ear fungus, , about 10 of dry weight 木耳
30 g carrots, cut into fine julienne
3 slices ginger
150 grams tofu, , medium firm
1 egg, , beaten
600 ml water, , or use chicken stock
Ingredients (C)
1 teaspoon dark soy sauce
1 1/2 tablespoon chili bean sauce 豆瓣酱
2 teaspoons salt
1/2 teaspoon sugar
Ingredients (D)
2 1/2 tablespoons corn starch
1 tablespoon water
Ingredients(E)
Coriander leaves, for garnish
1 1/2 tablespoon Chinese vinegar 镇江醋
1/2 teaspoon ground white pepper
1 teaspoon sesame oil 麻油
Instructions:
Cut the pork loin into fine julienne. Marinate with the light soy sauce, vegetable oil and cornstarch for 15 minutes.
Soak the dry mushrooms and wood ear fungus until they are soft and fully hydrated. Cut them into fine julienne.
Cut three slices of ginger and set aside.
Cut the carrots into julienne.
Cut the tofu into strips.
Bring the water to a boil. Cook the meat for half a minute. Then add the remaining ingredients in (B)into the pot and boil for two minutes.
Add ingredients (C)
Thicken the soup with the cornstarch slurry.
Remove from heat. Add ingredients in (E). Mix well and serve.
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