Szechuan Style Hot And Sour Soup Recipes
CHINESE HOT AND SOUR SOUP SZECHWAN HOUSE
There is a local Chinese place that makes the best Hot and Sour Soup. I saw a similar recipe but it lacked some of the ingredients that they have. Here it is all combined together. Like many Asian dishes it is all in the timing.
Provided by sifuz
Categories Szechuan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute.
- As that sits reconstitute the dried black mushrooms and black fungus.
- Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine.
- Let the mushrooms and fungus hydrate for about 20-30 min over a low boil.
- Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl.
- If you have not mixed the corn starch and water do so in a small bowl.
- Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it).
- Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly.
- Add in the 4 cups of chicken broth and bring to a boil.
- Add in the tofu.
- Add in the vinegar mixture.
- Stir up the cornstarch and water mixture to make sure it hasn't settled and add that.
- Lower the heat.
- Stir in one direction and slowly stir in 2 beaten eggs in a thin stream.
- Add in the chile and garlic paste.
Nutrition Facts : Calories 200.6, Fat 11.6, SaturatedFat 2.5, Cholesterol 105.8, Sodium 2177.6, Carbohydrate 13.1, Fiber 1.5, Sugar 4.4, Protein 11.8
CHINESE HOT & SOUR SOUP
Made this Chinese Szechuan soup a few times and it's always consistently good. Very appetising. Recipe best made just before serving.
Provided by Cook Food Mood
Categories Ham
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken broth, wine and sauces in large pan until boiling.
- Stir in blended cornstarch and water slowly.
- Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
- Add vinegar and sesame oil to pot.
- Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
- Add spring onions, shrimps and beancurds. Simmer for 1 minute.
- Scoop into soup bowls and serve hot.
Nutrition Facts : Calories 191.7, Fat 7, SaturatedFat 2.2, Cholesterol 126.6, Sodium 1233.3, Carbohydrate 10.2, Fiber 1.2, Sugar 2.5, Protein 20.9
CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
Steps:
- 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, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
- Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. 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. Sprinkle each serving with scallions.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
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